Perhaps the most striking sign of a post pandemic world is the return of industry visits. These technical visits are arranged by winegrowers in advance. The goal is to share and to learn on a highly specialized level. As with most professions there is a certain level of experience, technique and jargon that is only understood by those who practice. In other words, we geek out.
Read MoreWe have finally found a path forward in blending Linden’s Hardscrabble Red 2022. The elegance of Cabernet Sauvignon won out over the power of Cabernet Franc.
Read MoreIn 1983, the state of this hardscrabble farm was typical of most of the Blue Ridge landscape. It had gone “back to the mountain:” a local expression for overgrown abandoned farms.
Because we have delayed making a final blending decision, we thought it perfect timing to hold Linden’s first “Pop-Up” tasting. Through the year when there is something of interest either in the cellar or in the vineyard, we will hold an impromptu tour and/or tasting.
Read MoreIt is blending season. Linden’s Red wines are blends of different grape varieties, vineyard blocks, and press fractions. Now is our time to taste, evaluate, and micro blend with tiny samples.
Read MoreEvery January we conduct our first “get acquainted” tasting of the new vintage of white wines. Prior to January the wines are often too cloudy and gassy to give them a proper review. 2022 is in contention to be one of our favorite white vintages. The wines have a core, concentration and length that can only occur under certain September weather conditions.
Read MoreThe personality of vintage 2022 is now unfolding. Over the last few weeks we have meticulously sampled and tasted each barrel. Both red wines and white wines share a common theme of very finessed acidity and a dense core that will reward aging. These wines should evolve well into the next decade.
Read MorePlease join us Thursday, January 26th, as Chef Jacques and Team proudly welcome’s legendary winegrower Jim Law of Linden Vineyards to L’Auberge Chez François.
Read MoreThe temperature in the vineyard was 2°F on Saturday morning (12/24/22). Based on past experiences, we don’t expect this to be a problem for the vines. But we won’t really know until the vines bud out in April.
Read MoreI humbly admit to a bit of smug skepticism before pulling the cork. A Shenandoah Blaufränkisch?
Read MoreAn old house reminds us of our place in life. We are not the first, nor will we be the last, inhabitants. The long nights of winter solstice give us extra time to sit by the fire and ponder and wonder. How did past generations endure those dark, cold, long nights?
Read MoreI’ve too often heard comments that “Cabernet Sauvignon can’t ripen in Virginia”.
Cabernet Sauvignon is the majority grape in most of Linden’s red wines. Our high elevation (1,200 to 1,400 feet) makes us one of the coolest areas in Virginia. Cabernet Sauvignon is a late ripening variety. Most of Virginia has enough heat to ripen it. Heat is not the obstacle. Soils are. Cabernet is very soil sensitive. Plant it in the wrong soil and it will not ripen. Plant it in the right soil and it produces magical wines.
Read MoreLinden is soon going into hibernation. We’ll be closing the tasting room for the holidays and the month of January. However, we’ve reached back into our library and are offering several DIY tasting options to help you celebrate the holidays, ring in the New Year, or perhaps hunker down for a blizzard.
There are many compelling reasons to delay the start of pruning vines. Academicians, consultants, and plant pathologists all caution against pruning early. But after a month of cellar and office work, my separation anxiety from the vineyard was too much to bear. I needed to get outside and I needed to reconnect with the vines.
Read MoreWinegrowers are in a constant state of discovery as each slope, each site, each microclimate, and each vintage is different.
Read MoreThe weather 2013 provided us with ripe grapes, but bear ate most of it.
Read MoreNine years past vintage this wine demonstrates the reward of aging. It remains fresh and lively with a red cherry brightness. It also has a darker side of fig or plum compote, fall leaves and lingering tannins.
Read MoreMost of Linden’s Red wines have finished fermenting. In a few short weeks a slurry of juice and skins has become wine. Now we have to decide when to drain these fermentation vats into barrels.
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