Gray Ghost Vineyards
Gray Ghost Vineyards
14706 Lee Highway
Amissville VA 20106
Gray Ghost Wines
*Wines currently being tasted in the tasting room.
This Chardonnay, fermented and aged in French oak, has delightful aromas of tropical fruit and pear with hints of vanilla. The soft oak character in the finish adds depth and body to this austere wine. For fruit and oak lovers alike, this is an excellent complement to poultry, seafood and pasta dishes.
This full-bodied Chardonnay possesses rich toasty oak, ripe pear and vanilla flavors with hints of the buttery character that linger on the long and complex finish. Fermented and aged in new French oak barrels, this 100% Gray Ghost estate-grown Chardonnay is best served with the finest of poultry and seafood dishes such as smoked salmon, lobster, rich poultry and cream-sauced dishes.
Seyval Blanc-SOLD OUT
Produced with 100% Seyval Blanc grapes this crisp, dry wine is fermented and aged in Hungarian oak. Similar to a Pinot Grigio, it has bright flavors of mineral and lemon with a subtle oak finish. The wine was styled to complement white fish and pasta dishes as well as lighter cheeses.
Fermented in stainless steel, this Vidal Blanc has a floral aroma followed by a crisp and fruity palate with distinctive characteristics of honeydew melon. The exceptionally long finish makes this an excellent selection with poultry, seafood, and spicy cuisine as well as light, delicate cheeses.
This stainless steel Chardonnay was fermented to approximately 1.8% residual sugar. The Victorian White is a fresh and fruity wine with lovely lemon overtones. This wine has a long, lingering, semi-dry finish. The lighter style makes it a great wine for spicy food, summer picnics or for sipping with cheeses and light fare.
This elegant, off-dry Riesling has aromas bursting with pineapple, delicate honeysuckle and citrus. The palate exhibits bright flavors of tangerine, pineapple and mango. The lively acidity is well-balanced with a hint of silky smooth sweetness on the finish. Serve with fish, poultry or pasta dishes with white sauces.
This aromatic Gewurztraminer exhibits a bright bouquet of pineapple, ginger and jasmine with the classic spicy finish. Superbly balanced with a hint of sweetness, it complements a wide range of cuisine including turkey, fresh fruit, baked ham and spicy Asian dishes.
Cabernet Franc-SOLD OUT
This 100% Estate-grown Cabernet Franc was fermented in small lots and aged in French oak for about ten months. It was then bottled as an unfiltered wine, thus preserving much of the cherry, raspberry and spicy characteristics of a classic Cabernet Franc. Complements pork, oriental dishes and pastas with tomato sauces.
This full-bodied Petit Verdot exhibits aromas of dark berry, vanilla and spice. The palate is highly-structured with layered flavors of juicy blackberry, black plum and currant. French oak aging gives this intensely colored red wine a velvet mouthfeel and lingering, lush tannins. This rich wine pairs nicely with premium cuts of beef, bison, well-aged cheeses and wild game.
This Bordeaux-style Cabernet was blended with small amounts of Merlot and Cabernet Franc to add complexity. It was then aged for twenty months in oak. The wine was aged in French and American oak before being bottled as an unfiltered wine. The result is a full-bodied Cabernet with cherry, currant and blackberry flavors and a rich velvet oak finish. This is an outstanding complement to prime rib, steak, red meat dishes and stronger cheeses such as Gorgonzola and Stilton.
A blend of all five red Bordeaux grape varietals produces an intense wine with blackberry, black cherry and dark chocolate notes backed by lingering, velvet tannins. Aged for 15 months in French oak barrels, this wine complements any cut of steak, Italian dishes and blue cheese. Blend: 34% Cabernet Sauvignon, 17% Merlot, 16% Petit Verdot, 17% Cabernet Franc and 16% Malbec.
Reserve Cabernet Sauvignon
Gray Ghost's Reserve Cabernet Sauvignon is made from 100% estate-grown Cabernet Sauvignon grapes. After fermentation, the free run wine is siphoned into French oak barrels. The wine ages for two and a half years in the oak prior to bottling. The wine is then bottle aged for a minimum of six months prior to release. This wine displays layers of blackberry, black raspberry, bing cherries and dark cocoa. The finish lingers with elegant, dusty velvet tannins. Perfect complement to beef tenderloin, prime rib, bison, and blue cheeses. Gray Ghost produces a Reserve Cabernet only in exceptional years.
A light, semi-dry, soft red wine with bright fruit flavors that linger on the palate. A red wine for white wine drinkers! The Victorian Red is an excellent complement to pork, lamb, poultry, spicy food or picnic fare. Can be served at cellar temperature or chilled.
This late harvest Vidal Blanc is produced only in exceptional years. The growing season allowed for extended hanging of the botrysized fruit and thus produced some of the most flavorful and sweet grapes ever harvested from the vineyard. The residual sugar of 11.5% along with the rich peach, honey, Muscat and apricot aromas and flavors have made this a must for serving as an after dinner wine with or without a complementing dessert. Complementing desserts include cheesecake, pumpkin pie, fruit and lighter cheeses with French bread.
In addition to Gray Ghost's current release wines, the winery offers a gift shop with an extensive selection of embroidered clothing, t-shirts, wine accessories, gourmet food products and jewelry.