DelFosse Vineyards and Winery: A Wine Lover’s Favorite!
Nestled in a quiet valley at the foot of the Blue Ridge Mountains, DelFosse Vineyards and Winery invites you to come explore. A brief 30-minute drive from Charlottesville and Jefferson’s Monticello will lead you to this scenic location where you can experience the solitude of the Virginia countryside. The rural setting is unique, hugged between the hills, but with elevation that ensures both rich wines and spectacular views. The heavily terraced vineyards are planted from 850’ to 1200’ along the Eastern slopes of the Blue Ridge Mountains.
Established in 2002 in the Monticello AVA wine region by the late Claude DelFosse, the winery covers 330 acres. There are 20 acres under vine, tended using sustainable practices. Varietals include Pinot Gris, Chardonnay, Viognier, Sauvignon Blanc, Petit Manseng, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and Chambourcin. The winery specializes in estate bottled premium high end wines that express the Virginia terroir. They include 100 percent varietal labels as well as Bordeaux style blends.
Paul Mierzejewski joined DelFosse as Winemaker when it opened in 2004. His approach to winemaking emphasizes the qualities of the terroir and the unique character of each vineyard. Paul has been instrumental in building an outstanding reputation for the wines, winning numerous gold medals in local, national, and international competitions. It was just announced that DelFosse’s 2013 Petit Verdot is a gold medalist in the 2015 Governor’s Cup competition.
DelFosse Vineyards and Winery offers a variety of activities for the visitor’s enjoyment, with multiple venues available on the grounds for public and private events. Chef Genevieve oversees special wine dinners, food and wine pairings, the Winemaker’s Dinner Series and French Crepe Days that draw visitors year round.
Genevieve DelFosse has been an educator for over 30 years and is still teaching in Northern Virginia while commuting to the vineyard every possible weekend. A fervent lover of slow food and regional products, Genevieve has been acclaimed as the “best home cook” by the Washingtonian magazine. As a native of Nice on the French Riviera, Genevieve feels at home in the Delfosse vineyard, looking over its many terraces and romantic vistas.
On the property are a functional spring for the bottling of spring water and historically preserved buildings. The 100+ year old Historic Chestnut Log Cabin, a peaceful respite overlooking the lake, is available for an overnight or weekend stay. The Cabin, initially used as the winery tasting room, was completely restored in 2005 with all modern amenities.
DelFosse Vineyards and Winery is a wine lover’s favorite. Whatever your pleasure, the bucolic setting and award-winning wines promise a memorable experience!
DelFosse Vineyards and Winery
DelFosse Winery Lane (No GPS)
4649 Old Roberts Mountain Road (GPS)
Faber, VA 22938
A Recipe from Chef Genevieve of DelFosse Vineyards & Winery
The name comes from the French Province of “BOURGOGNE” because good red wine from this region is used in its preparation. It is a great dish to prepare for a large crowd since it can be totally cooked ahead of time. Actually, the flavors improve when served after one day’s rest in the fridge. Traditional accompaniments to Boeuf Bourguignon are small boiled peeled yellow Yukon potatoes with a sprinkle of parsley. Variations: Egg noodles, polenta, even rice.
Boeuf Bourguignon is best cooked in an enameled cast iron pot, Le Creuset type. Recipe serves 6.
6 ounces chunk of bacon cut into cubes to make the “lardons”
Olive oil to sautee the meat
1 onion sliced thinly
1 celery stalk thinly sliced
1 carrot, thinly sliced
3 cloves mashed
1 tbsp of tomato paste
2 bay leaves, sprig of thyme
3 cups of good beef stock-low salt, home made or commercial. (If preparing a large quantity of Boeuf Bourguignon, this ingredient can be skipped.)
3 lbs of good meat cut in 2 inch cubes (rump or chuck is best; top or bottom round can do, but not as good. Make sure the meat is NOT wet. Dry with paper towels.
3 tbsp flour
4 cups of good red wine (a young wine is fine)
Garnish is traditionally white onions and mushrooms (the white onions can be replaced by baby carrots). You can prepare the Garnish separately so it does not cook for three hours.
½ lb white onions
½ lb baby carrots
½ lb bella mushrooms.
Pare, wash vegetables and sauté in olive oil.
Reserve NOT fully cooked and put in with Boeuf Bourguignon for last half hour.
Sauté the bacon until all fat is rendered and the “lardons are slightly brown and crisp and drain on paper towel. Sauté the onion in olive oil and remove.
Sauté the meat in olive oil and DO NOT crowd the pan. When the cubes are brown (5 minutes), sprinkle one tbsp of flour and brown a tad more. Pour ½ cup of red wine to deglaze and put in cooking pot. Repeat this process until all the meat has been browned.
Adjust level of liquid in cooking pot so all the meat is in the liquid. Pour in the red wine, or a mix of red wine and stock, add the bay leaves, thyme, mashed garlic, salt and pepper. Put in oven at 300 for about 2 ½ to 3 hours. Boeuf is ready when the meat is easily pierced by a knife.
Should the sauce be too thin, you can make a quick roux of butter and flour and blend with some of the cooking liquid. Add cautiously to the pot until the sauce is the right consistency. If the sauce seems too thick, add a bit more stock.
Written by: Frank Britt
Publisher Official Virginia Wine Lover e-Newsletter “THE Source for Virginia’s Wine news.”www.vawinelover.com (Complimentary to OTC readers).