68 AUGUST 2019
NV THIBAUT-JANISSON XTRA
BRUT ($ 30 )
Claude Thibaut and Manuel
Janisson began their small,
sparkling-focused winery in
2005 just outside Charlottesville,
Virginia. Their fresh, chiseled Xtra
Brut offers glimpses of the Côte
des Blancs but through a Virginia
lens. Great as an aperitif, it has
enough depth and complexity to
make it a great match for vegeta-
ble dishes and fish.
GREAT POURS
FROM VIRGINIA
2016 MICHAEL SHAPS
VIOGNIER ($ 28 )
While producing wines from a
wide variety of different grapes,
Michael Shaps’ expression of
Viognier stands apart for its
precision and pure drinkabil-
ity. It always turns heads in blind
tastings. Fish dishes, particularly
those with butter-based sauces,
pair especially well with it.
Heirloom Tomato and Pepper
Toasts with Whipped Ricotta
(above, recipe p. 98); Alex
Zink pours wine for the
group of mid-Atlantic
makers (below).
2014 RDV RENDEZVOUS ($ 85 )
Founded by Rutger de Vink in
2004, RdV is already produc-
ing the greatest expressions
of Cabernet Sauvignon–
and Merlot-based wines in
Virginia. The exact blends differ
from vintage to vintage, but
Rendezvous is always Merlot-
dominant, inspired by the Right
Bank wines of Bordeaux. The
2014 vintage is supple, finessed,
and expressive. Grilled red
meats, especially lamb, are what
to serve with this one.
2017 GLEN MANOR
SAUVIGNON BLANC ($ 26 )
Since 1995, Glen Manor has been
producing high-altitude whites
and reds on the western edge of
the Blue Ridge Mountains, where
the soil is perfect for Sauvignon
Blanc. This fresh, elegant wine,
full of floral and grapefruit
aromatics, is lovely with fresh
goat’s milk cheeses. —ALEX ZINK
