Breaux Vineyards

March 18, 2022.  Kim and I took advantage of a gorgeous late winter day to drive out to Breaux Vineyards near the town of Hillsborough, Loudoun County.  According to WIKIPEDIA, Breaux Vineyards is one of Virginia's largest grape growers and supplier of wine grapes, bulk juice, and bulk wine to other East Coast U.S. wineries.  Breaux states that it is “100% Cajun owned and operated,” having been founded in 1997 by Paul Breaux, Jr., and now being run by Jennifer Breaux, who is the President and General Manager. 

Approaching the winery from the valley, you ascend a steep drive to an elevation of 700 to 950 feet presenting a view of the Blue Ridge and Short Hill Mountains.  It is fun to watch the cloud shadows trace across the hillsides. The main buildings and the outbuildings give you a definite Italianate feel. 

 

Inside, there is a New Orleans vibe, from the filigree iron work around the tasting room to the crawfish company logo, paying tribute to Mr. Breaux’s Cajun heritage.

According to Kristen, the tasting room manager, there are 105 acres under vine growing 13 different varietals.  All harvesting is by hand; all wine is estate grown.  Breaux is just outside of the Middleberg AVA.  The winery is equipped with modern winemaking equipment including: 50,000 gallons of wine capacity within their German-manufactured temperature controlled tanks, a full sized Italian bottling line, a large hydraulic bladder grape press, several grape crusher/destemmers, a temperature-controlled grape receiving room/crush pad, full bottling facilities, and a humidity and temperature-controlled barrel room housing over 500 wine barrels.  WIKIPEDIA lists production volume as between 10,000 and 12,000 cases per year not counting a vigorous custom crush business.  Kristen could not verify this production figure.

The tasting room is large and restfully cool with a number of anterooms for smaller gatherings.  You may bring your own food but must consume it outside.  Breaux features an extensive food menu including Cajun shrimp tacos.  The Virginia Wine Pass is accepted for discounts on bottles.

Breaux also hosts the Virginia School of Wine on the property.  I understand from Kristin that classes are on hold for the time being due to COVID.  But plans are in the works to re-open the school in the near future.  I could not find much freely available about the school to provide further information for this post except to say that it has in the past offered a range of classes (and a range of prices) from introductory to advanced.

As for the wines, I went beyond a normal tasting flight of Reds while Kim tried one of the Chardonnay selections.

Madeline Chardonnay 2020.  Kim rated this chardonnay a B+.  It was fruity and light, with no oak.  (The more expensive Chardonnay Reserve is aged for a short time in oak.)  Kim did not find it too bold or exciting.

Marquis de Lafayette 2019.  This is a Red blend of predominately Cabernet Franc.  I found some spices and what felt like some alcohol burn initially.  I think the balance was a bit off.

Merlot 2017.  This Merlot was well-balanced with strong blackfruit aromas and slight finish.

Petit Verdot 2016.  This is medium-bodied with a longer finish and heavier tannin.  Good for barbeques

Nebbiolo 2016.  This was a Governor’s Cup Gold Medal winner in 2021.  It was lighter in body and lower in tannins, than I expected for a Nebbiolo, a Northern Piedmont-styled Nebbiolo, if you will.  Nevertheless, it was well-balanced with lots of legs, and some finish. 

Meritage 2017.  I also purchased a glass of Meritage to satisfy my Bordeaux cravings.  The Breaux Meritage was very well balanced.  Good fruit on the nose but for me, sadly, without the characteristic Bordeaux earthiness.

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