Virginia wine is no longer trying to be anywhere else, and that’s exactly what makes it so exciting😁 In today’s New York Times, Eric Asimov dives into how Virginia is redefining success, with producers in the Monticello AVA like King Family Vineyards, Domaine Finot, Gabriele Rausse Winery, Blenheim Vineyards, and Oenoverse leaning into what makes Virginia, Virginia. That means embracing cabernet franc over cabernet sauvignon, experimenting with grapes like petit verdot, roussanne, and nebbiolo, and adapting farming to meet the realities of a humid, storm-prone region. It’s a story of evolution, resilience, and identity fueled by people who believe in this land and each other. As King Family’s Matthieu Finot puts it, “The best thing we’ve done is realize we’re not California,” he said. “We are more restrained. Twenty years ago that was considered a weakness. Now it’s a strength.” 📰 Read the full piece in the New York Times by Eric Asimov in our bio. Thank you @ericasimov for visiting our region and sharing this story! (fb)

🇫🇷The French connection to @vawine is both long and strong! A panel of esteemed Virginia winemakers who just happen to have ties to France discussed those connections recently during the 3rd Annual Epicurean Classic wine and food weekend at the venerable @omnihomestead 🥂 The work of these winemakers in vineyards and cellars across the Commonwealth has helped establish that Virginia can make world-class wines. 🍷 Tap the link in bio to read the full story at @alexandrialivingmag by @janefullertonlemons @aftonmtnvineyards @vineyardsducard @kingfamilyvineyards @mswineworks @pollakvineyards @slaterrunvineyards #vawine #vawineries #virginiawine #monticellowinetrail #repost (fb)