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Spring Wines By The Glass

With the spring season just around the corner, The Fearrington House Restaurant kitchens are busy preparing the gardens and taking advantage of the bounty of spring flavors. Our wine team is offering wines by the glass at The Fearrington House Restaurant bar to accompany the seasonal menu. See more about these selections from Beverage and Service Director, Paula, below.

Pouillon, Brut Réserve, Mareuil-Sur-Aÿ, Champagne, France N.V.
I’ve always had a soft spot for Champagnes made by grower-producers. These are essentially farmers who grow their grapes instead of buying their grapes and are very much involved with the entire process of making each bottle. While I do enjoy Champagnes from big houses like Ruinart, Delamotte, and Pommery because they focus on consistency year after year, grower producer Champagnes like Roger Pouillon make wines that have subtle nuances that make the wine much more interesting.

Fabrice Pouillon farms his lands organically and biodynamically, focusing on articulate, expressive, and terroir-driven wines. His reserve wines are aged for 18 months in large oak barrels, which contribute to its high-toned aromatics, electric acidity, and a finish that mirrors older champagnes.

This Reserve bottling is a blend of Chardonnay, Pinot Noir, and Pinot Meunier displaying rich aromatics of lemongrass, strawberries, toasted brioche, and chalky minerality.

Leitz, Riesling, Dragonston, Rheingau, Germany 2015
Johannes Leitz’s Rieslings are the kinds of Rieslings that make sommeliers fall in love over and over again with this grape. Located in Rheingau, he owns some of the most storied Grand Cru vineyard sites in the region. He is able to produce some of the most expressive and age-worthy wines on the steep slopes of Rudeshiemer Berg – a hillside made entirely of extremely old slate and quartzite.  He specializes in single vineyard dry Rieslings that have the purest expression on Riesling – mineral, stone fruit, and a razor-sharp acidity. Gault Millau named him Germany’s winemaker of the Year in 2011.

Whie Josi Leitz is known for his dry Rieslings, the Dragonstone bottling is the wine that made him known stateside. First released in 2002, the grapes are sourced from the Rudesheimer Drachenstein vineyards, which are composed of pure quartzite soil. This soil composition gives the wine a ripe citrusorange, and Meyer Lemon, – saline, peach pit, crushed stone, and cherry blossoms tones. There is some residual sugar to the wine, but balanced by such vibrant acidity that it pairs off with so many different dishes in the menu, including the Hamachi with Peaches and Jalapeno, the Foie Gras with Maple and Sweet Potato, and even the Lobster with Salsify and White Chocolate.

Emblem, Cabernet Sauvignon, Napa Valley, California, U.S.A. 2013
As the winter season continues, nothing is heartier than a full-bodied, lush, and smooth red wine. Our new cabernet sauvignon by the glass embodies these characteristics to a T. Emblem is a project by Rob Mondavi Jr. and Dina Mondavi – yes, that Mondavi, in Napa Valley focusing on the fruit produced by a single vineyard site called Oso Vineyards. The Oso Vineyard fruit is blended with grapes from Oakville, Rutherford, and Wooden valley – vineyard sites that have consistently produced the best Cabernet Sauvignons in California.

This bottling is generous in fruit, showcasing dried black and red berry fruit, with toasty oak, baking spices, graphite, and dark chocolate. Fans of deeply extracted wines will find this densely colored wine their glass of choice for this cold season.

Book your dinner reservation now, or stop by the bar during regular restaurant hours to sample these wine selections without a dinner reservation!

– Paula, Beverae & Service Director