It's about this time when we start getting restless, cabin fever, itching to get out to the vines, but its only the middle of January! We must put our energy elsewhere. We do have some new wines coming up, our port, which has been slow getting off the block regarding the label, but it'll be out soon. We also have a new Chambourcin coming out in late spring. It was in the barrel for two years, and is now in the the bottle. We had a tasting yesterday, at the winery, and it was met with positive reviews. We are looking forward to it's release. We also are working on a couple of upcoming events. We have a couple painting classes with Suzanne's Studio, a Blue Grass Sunday, January 29th, as well as other musical happenings. So, with an eye on Spring, let's pull out of the doldrums, and get motivated.
New Years, new beginnings. Reflecting on our first full year open, I realize how far we've come and all that we have achieved. No matter how old, no matter how long you do anything, you always have room to learn more. Our story is a long one and we hope it will continue for years to come.
We will have some new wines in the spring, especially whites, we'll bring back the Chardonel, introduce Vidal Blanc, and of course everyone's favorite the Traminette. We are working on our White Port, and hopefully we will bring back our Petit Verdot.
We hope to have new events, more music, as well as some fundraisers. We will definitely work with the Shenandoah Humane Society again, although I personally don't need any more cats. We will continue our Yoga as well.
We're looking forward to meeting new people, welcoming our old customers, and of course our "Cheers" gang
Our goal is, and always will be to maintain a cozy, comfortable atmosphere to enjoy a delicious glass of wine through 2017 and beyond! Happy New Year to all!
Around Christmas time, when the air is chilly and the wind whips through you, mulled wine comes to mind. Smelling of Christmas spices and citrus, it warms your soul. i'd like to share a recipe that I use.
32 whole cloves
2 navel oranges, cut crosswise into 8 slices and slices halved
24 allspice berries
4 star anise
3 cinnamon sticks
3 (750 milliliter) bottles of Third Hill Chambourcin
1/4 cup of coconut sugar
Enjoy and Cheers
Community is very important to Ed and I. We had a very busy and exciting month in October, Virginia's Wine Month, our first Artisan showing, harvest and our Blue Grass and Barbecue celebrating just that. November is another busy month this Fall, but, I'm very proud that Ed was involved in the "Friends of North Fork", Shenandoah River clean up, one of the most important things we've done and will do. Our environment is very important to us, as well as our community. We believe in helping people who are without, people who have experienced hard times. Working with the Shenandoah SPCA, supporting them in all the work they do for our county. Supporting and standing behind community is the best thing you can do. Support your local communities, support local!
Running a vineyard/winery has a lot of rewards, crazy times, times of stress, and times of exhaustion! October is one of those times, before harvest, wish for hot days, high brix, no rain. At harvest, quick get the grapes in, storm is coming. Oh my, look how many grapes the birds ate. Destem, crush, yeast out, yeast in, ferment, press, get the juice in barrels or stainless. Ahhhh, relax and wait to do it again next year.
We are halfway through October and almost done with harvest, just the Petit Verdot left. All the whites have now been crushed and are fermenting in stainless for new wines next year. The reds are fermenting and will be crushed next week.
What People are saying:
Deana Holler reviewed Third Hill at DeMello Vineyards — 5 star
July 24 · Last night we brought three generations of our family, and all thoroughly enjoyed the wine, music, company and ambiance ! Wendy, Ed and their daughter have created an amazing space! The music by Wildflower was a perfect touch. We can't wait for round two!
Kayten Wallace reviewed Third Hill at DeMello Vineyards — 5 star
September 22 at 7:11pm ·
What a beautiful place to spend time with friends! And if you don't come with your own friends, no matter, just look around for a bunch of us sitting 'round and come join us!
Kenn Chisholm reviewed Third Hill at DeMello Vineyards — 5 star
October 1 at 1:01pm ·
Ed and Wendy were very hospitable and kind. My wife and I had done the tasting and had a glass of wine overlooking their vineyard. Wish we lived closer. Definitely recommend stopping by.
Cheryl Finco Hubbard reviewed Third Hill at DeMello Vineyards — 5 star
April 8 ·
What a great place. The tasting room is fantastic.... lots of Windows with great views from the 1st & 2nd floors :-)
So many exciting events during this month, which is WINE MONTH in Virginia. Two of the events I'm especially excited about, are LIBATION AND ILLUMINATION, Bobbie Wilinski of Bobbie's Barn makes sensational lights out of funky objects and our Blue Grass and Barbecue, celebrating our harvest time.
Brix is the sugar content in the grapes. We want the brix content in the grapes to go up to 21, hopefully 23-24. As the grapes go through fermentation it turns into alcohol, so the brix level is directly related to alcohol content.
I'd like to share what's happening at Third Hill Winery. First, we've started harvesting and crushing. Reisling is the only varietal we have harvested so far, but we have crushed both the Traminette and Chardonal sourced from our friends and fellow wine growers.
Hi all, Labor Day is fast approaching. What wine do you bring to a barbecue you've been invited to? May I suggest our Rose` wine, it'll pair with just about anything. Grilled Salmon, seared tuna, barbecued chicken, even a nice juicy burger!
What to serve for Labor Day
Are you hosting a cook out for Labor Day? You can serve this very chill Frose to your guests. It'll pair with anything and it's delicious! Make with Third Hill's Rose` wine. You will be the hit of the party.