One of several wineries located in Afton, near Rockfish Gap west of Charlottesville, in this case off of an unpaved rough road, route 637, Dick Woods Road. Turk Mountain does not however have a tasting room, and is only visitable in small groups by reservation. The old orchard was purchased in 1997 by Edda and Gilbert Tallard, who planted grapes beginning in 2003. Plantings are focused on Petit Verdot, with small amounts of Malbec, Cabernet Franc, Merlot and Tannat. Turk Mountain’s small vineyard production is primarily sold to neighboring wineries, with a single wine produced under the supervision of Matthieu Finot, well-known winemaker of nearby King Family Vineyards.
Wine. Tier II. Only one wine is produced by Turk Mountain, a Bordeaux-style blend (40% Petit Verdot and the balance Cabernet Franc, Merlot and Malbec). The wine goes under the “La Tour d’Afton” label and is sold at neighboring Stinson Vineyards. Only about 100 cases a year are produced.
Setting. There is no tasting room. The vineyard can only be visited by appointment with the owner. There is a tower on the property from which a spectacular view of the small vineyard, plum, peach and apple orchards, and the surrounding mountains can be had.
Stories. Petit Verdot in Virginia. Tell a traditional French winemaker that you’ve been drinking Petit Verdot, and you can expect a baffled look. Serve a Virginia Petit Verdot at your table, especially with some strong tasting foods, and you can expect compliments.
Petit Verdot was long a fairly obscure grape: originating in the Pyrenees between France and Spain, it’s main use for centuries was a minor allowable component in Bordeaux wines. Typically used in amounts of less than 3% of a Bordeaux’ blend of grapes, Petit Verdot was mainly added to provide more color, flavor and tannins to mixes heavy in Merlot or Cabernet Sauvignon. As a late-ripening grape, it was rarely used elsewhere. Then came the rage for wine in the new world, and Petit Verdot’s star rose. Offered climates with more sun and longer growth periods, Petit Verdot grapes turned out to have the potential for more fruitiness and flavor, and less tannic acidity, than the reputation they had acquired in France. Winemakers in Australia and California, devoting attention to Bordeaux-style Meritage blends which called for small amounts of the grape, found that Petit Verdot could stand on its own as a varietal. Perhaps nowhere have the single varietal wines from Petit Verdot proven as successful as in Virginia. With both enough sun and enough humidity, the Virginia climate has brought out the grape’s flavors of black cherry, plum and violet, and allowed Virginia wineries to make wines which are dark, chewily tannic, and age beautifully. Petit Verdot wines are generally dark, purple, full-bodied with notes of coconut, dark chocolate, and smokiness. Pair them with equally rich foods such as steak, sauces, barbecue, and strong cheeses.