The Vineyards and Winery at Lost Creek

August 12, 2023.  Going north on Route 15 from Leesburg and nearly to the town of Lucketts, take a right turn at the Roots 657 Café and you will come to the long driveway for the grandly-named Vineyards and Winery at Lost Creek.  The approach will have you thinking of a southwest hacienda: a beautiful garden patio overhung with green trellised vines and a courtyard fountain.  There is a scent of mushrooms in the air and quiet of surrounding pines.  When we arrived for our reservation, the sun was still largely behind the winery, and the garden was in the cool of the morning.

 

Todd and Aimee Henke purchased the fifty acres of Lost Creek from the Hauck family in 2013.  At the time of the sale, reports said there were 21 acres of grapes.  Now the Lost Creek website states that there are 16 acres at this site, with additional fruit coming from a vineyard in Bluemont.  All wines are from their vineyard or the Bluemont property – all Loudoun county.

We were able to talk a bit with manager Ethan and server Courtney.  Thanks for their hospitality.  And be aware that you may have to shoo-away the winery squirrel, Meryl. 

The overall feel of the winey is understated but toney.  No outside food is permitted in favor of their extensive gourmet food menu prepared by its executive chef, including duck confit, short ribs, and crab cakes.  Also, no pets or children, so be advised. 

Inside the tasting room, you can have a drink or a tasting at the curvy bar (Note: no backs on the bar stools).  Comfy sofas are situated around the fireplace in a dark, cool interior.   

 

At some remove from the main house, there is a large picnic gazebo surrounded by wildflowers.  Wine club members may enjoy a separate reserved patio.

Todd Henkle is the vineyard manager and winemaker.  His philosophy, according to the Lost Creek website, is to minimize intervention in the vineyard and in the wine making process.  Although we know there is only one organic winery in Virginia, many vineyards and wineries use some organic practices, as it appears Lost Creek does.  As noted below, several of Lost Creek’s reds are “native ferment,” meaning the wines rely on yeasts that are on the grapes for fermentation rather than introducing commercial yeasts (See the Hard Work page for a description of yeasts).  The idea is to risk the uncertainty that wild yeast brings in hopes of greater complexity in the final product.  Likewise, reds are “cold soaked” which allows some tannins and flavors to be released before fermentation begins in earnest.  The result is a richer wine.  For the white wines, all of the whites available for tasting are made by pressing “whole-cluster.”  This should add more tannin and structure to the whites – more power. According to Ethan, Lost Creek produces between 2,500 and 3,000 cases per year depending on harvest.

With our cheese board of bread, fruit, edible flowers, and cheese before us, we got to work on our tastings:

 

2021 Vidal Blanc.  Light citrus aroma, no tannin.  Estate-grown.  Kim found this too sweet and rated it C+.

2021 Chardonnay.  The Chardonnay gives your mouth a pucker of acidity.  But then a noticeably creamy mouthfeel.  Estate grown.  Green apple.  Kim found it “just right.”  B+

2021 Serenity.  This is also an Estate-grown Chardonnay but with 1% residual sugar.  A nice simple white.  Rate it a B.

2022 Viognier. This Viognier underwent native ferment and Malolactic Fermentation.  Floral with a slight edge.  I did not notice much creaminess compared to the Chardonnay, which did not specify MLF.  A- and we bought a bottle.

2022 Rosé.  This Rosé is a blend of Merlot, Tannat, Cabernet Franc, and Petit Verdot made by drawing off pink juice from tanks of fermenting red wine – also called saingée.  (Compare to the 100% Merlot Rosé.) It is a very light metallic pink in color, not overly tart, with an edge of floral.  Pretty complex for a rosé. We rated it a B+|.

2019 Rouge D’ été.  This is a red blend of predominately Cabernet Franc (64%) but all Bourdeaux varietals.  Aged 16 months in neutral French oak.  Light bodied, mild tannins, mid-length finish.  Right-bank like.  Lots of legs.  A little pepper and spice.  I rated this a B+ and bought a bottle.

2020 Cabernet Franc.  The Cab Franc is, as required, 75% Cab Franc with a smattering of Merlot, Cabernet Sauvignon, and Petit Verdot.  Native ferment.  Aged 20 months in French oak.  Earthy aroma, fruit forward.  Nice balance with tannins.  A little bleu cheese changes everything.  I gave it a B+.

2020 Trinity.  Trinity is the higher priced red blend on the tasting menu.  Mostly Merlot with significant contributions from Cabernet Sauvignon and Cab Franc.  Earthy loamy aroma.  Fruit forward again.  Brighter fruit than with the Cab Franc.  Milder tannin.  We rated this a B.

We had a wonderful time at Lost Creek and appreciate their hospitality. 

Location: 43285 Spinks Ferry Rd, Leesburg, VA 20176, USA

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