Charlottesville VA Vineyard, Winery & Weddings | Pippin Hill Farm Blog

In Theatres June 21st : SOMM

Meg — Tue, 18 Jun 2013 19:20:20 +0000

“Should set the bar for all films about wine that follow.” – L. Pierce Carson, Napa Valley Register

A first of its kind documentary is hitting theatres and iTunes on Friday, June 21st. SOMM, a film directed by Jason Wise explores the journey of four dedicated, driven and wine obsessed male friends as they prepare for the grueling exam that qualifies only a select few for the distinction and prestige of becoming a Master Sommelier.

“I cried when my parents died, I cried when my children were born. The only other time outside of that that I cried was when I passed this exam.”

Think you know a lot about wine? This documentary will challenge your wine wisdom and question your own knowledge of all things wine. Since its inception nearly 40 years ago, only 170 people in the world have successfully reached the Master level.

Watch the movie trailer here.

photos taken from iTunes Movie Trailer Image Gallery

GeoBarns – At it Again!

Meg — Wed, 12 Jun 2013 20:10:11 +0000

Just under three years ago, the Proprietors of Pippin Hill, Lynn Easton & Dean Andrews entered into a collaboration with George Abetti, the founder of GeoBarns LLC to assist with the design and construct their vision for a Virginia Farm Winery. The concept was a vineyard and winery Tasting Room restaurant and event venue, drawing on the elements of an authentic Virginia thoroughbred horse barn. Their collaboration with George on the post and beam construction details, cupolas, custom framing and flow of the space, the hard work and dedication of GeoBarns resulted in what Pippin Hill has become, — and far exceeding their expectations.

Specializing in the elegant and artistic building of quality barn structures, GeoBarns LLC was founded by George as a custom building company that utilizes a winning combination of design and execution. He employs a unique architectural engineering style including basic post and beam design with historically based diagonal framing. Carefully customizing each barn style to meet his clients needs, George’s past clients will testify that he does an absolutely extraordinary job.

And now, George is at it again. His more recent project was designing a barn for the ACS Silo Vodka Distillery - another great success. Its “flagship product,” Silo, is a premium vodka made from locally grown vermont grain.

Congratulations from the Pippin Hill team to George and his team, for another project well done!

Photo of Pippin Hill Farm & Vineyards – January 2011 – 4 months before opening!

Photos of George’s Latest Project at the Silo Vodka Distillery

photos taken from GeoBarns LLC Website

Chef’s Corner – Let Us Eat More Pippin Hill Lettuce!

Meg — Wed, 05 Jun 2013 19:19:45 +0000

When we say we employ a Farm-to-Table approach in our kitchen, we mean it. As a proud participant of Virginia’s Agricultural Tourism Initiative, we rely on Virginia farmers for seasonal, local produce, but we also head to our own front yard for naturally grown fresh lettuce.

Picnic with us this weekend and check out the ever expanding, bountiful garden here at Pippin Hill! Our newly revamped Spring Menu offers a variety of dishes incorporating our lettuces picked right here on site. Order the pea tendril salad and crunch into a crisp, refreshing bite of lettuce from our very own garden! With local strawberries, Caromont Farm’s Chévre, toasted Marcona Almonds & Viognier vinaigrette – this salad is sure to satisfy! Consider pairing this salad with our newly released summer bubbly, the Sparkling Blanc de Blanc. This delicate and infinitely satisfying wine will add a light fruity finish to an already simple yet elegant salad.

Chef’s Favorite? Chef Amalia loves creating the perfect summer salad with a bright raspberry, shaved pecorino cheese and a dash of cracked black pepper and sea salt. Try yours today!

This Sunday: Book Signing with Richard Leahy!

Meg — Tue, 04 Jun 2013 17:47:30 +0000

We invite you to Pippin Hill this Sunday, June 9th for a book signing with Richard Leahy, author of Beyond Jefferson’s Vines, from 1-3 PM in the Tasting Room! Take advantage of this rare opportunity and purchase your signed copy this upcoming Sunday.

Richard G. Leahy has written on Virginia wine since 1986. Now, with his forthcoming title Beyond Jefferson’s Vines, (Sterling Epicure/May 1, 2012) Leahy, regional editor for the Oxford Companion to the Wines of North America, has written the essential book on Virginia wine, covering its history, interviews with the state’s top wine industry members and members of state government, with updates on the latest industry developments.

“While Pippin Hill is more elegant, it is just as relaxed and unpretentious.”

Richard Leahy’s new book delves into the history of Jefferson’s quest to develop the American wine industry and simultaneously explores the current landscape of Virginia vineyards and wineries. Pippin Hill Farm & Vineyards features prominently in the beginning of the book where Richard offers a rich and descriptive overview of the vision of its owners, as well as the “worthwhile on-site experiences” offered. He states that for owners Dean & Lynn Andrews, creating memories at their Vineyard is a top priority. In the closing notes of the chapter, Richard quotes Dean stating, “It’s about creating memories. We want to be part of their fond memories of wineries in Virginia.”

Richard Leahy and Beyond Jefferson’s Vines in the News:

Click here to view Richard Leahy in a TV interview with The Bookman’s Corner.

“Leahy has an encyclopedic knowledge of winemaking along the East Coast, and he uses it to add perspective… it is an engaging discussion of a wine community that is beginning to achieve its potential, by an ardent and knowledgeable champion.” –Dave McIntyre, The Washington Post, 12/5/12

”There hasn’t been such an informative, in-depth, and interesting discussion of Virginian wine since Thomas Jefferson first planted vines at his beloved Monticello. A great read and practical guide for oenophiles looking to learn more about some of the wonderful wines made on America’s East Coast.” — Mike DeSimone and Jeff Jenssen, The World Wine Guys, Entertaining and Lifestyle Editors,Wine Enthusiast magazine

“Richard Leahy masterfully captures the past, present and future of a wine region that has grown dramatically in recent years. Pour yourself a glass of a favorite Virginia wine and follow Leahy as he tastes his way through Virginia wine country. Wine aficionados at all levels who want to know more about this emerging wine region will find Beyond Jefferson’s Vines to be indispensable.” – Warren Richard,www.VirginiaWineTime.com

Pippin Hill Farm Blanc de Blanc

Meg — Wed, 22 May 2013 17:28:28 +0000

Pippin Hill Farm & Vineyard’s champagne style sparkling white wine is made from 100% Chardonnay grapes produced using the Charmat process; a process in which champagne undergoes second fermentation in a glass lined vat instead of in the bottle.

Production Notes

Our protocol was designed to produce a light and delicate sparkling wine. Our Chardonnay was 100% barrel fermented and aged in neutral oak. During the aging every week for the first two months and monthly thereafter, we stirred the Lees to produce the softness and roundness that characterizes this wine. The CO2 makes it fresher and imparts its light taste. The energetic bubbles produce aromas of fresh bread and vanilla, with notes of green apple and Chinese pear. The bright acidity makes for a well balanced wine.

Facts about our Sparkling

Alcohol 12.2%
Residual Sugar .05%
Acidity 6.2 G/L
Blend 100% Chardonnay
Harvest Date August 2011 - 2012
Production 350 Cases

Food Pairings

Just as you would pair red and white wines to certain foods, champagne is fully appreciated when served with the right flavors. Most dry sparkling wines, such as brut Champagne and Spanish Cava, actually have a faint touch of sweetness that makes them extra-refreshing when served with salty foods, or a range of desserts. This versatile and elegant sparkling pairs well with salty seafoods such as smoke trout or salmon, fish paté or even simple french cheeses such Brie and Camembert.

Don’t feel like cooking? That’s okay, our Chef Amalia Scatena has the perfect pairing for your glass of Blanc de Blanc. Chef suggests to pair this sparkling wine with our Crispy Chesapeake Oysters off of The Farm Table and Wine Bar Menu.

“I like wine & food pairings to do something to the palette. Your tongue has different sensors on it and with oysters you bite into it its crispy and hot, and then you hit it with the champagne that is bubbly and smooth and it just works. The combination does wonders to your palette. “

Lifestyle

Champagne and celebrations go hand-in-hand. Like the joy of warm summers replacing cold winters, the sparkle and subtle flavor of this wine refreshes our zest for life and living. Imagine a sunny day at a lawn party by the sea, enjoying a slow and relaxing afternoon filled with nothing but champagne and band music. Recreate a Gatsby gathering with champagne under the stars. Whether you’re raising a glass to the class of 2013 or looking for the perfect pre-dinner apéritif, the tiny bubbles and soothing sweet flavors of our Blanc de Blanc will certainly do the trick!

Trending Now

So why save it just for weddings and graduation? Champagne adds a luster to every day gatherings and makes each occasion a celebratory one. And if you really want to guild the lily, add a dash of creme de cassis (currant syrup) to our elegant champagne to make a Kir Royale fit for Kate Middleton.

According to C’Ville Weekly, Pippin Hill is “Living Up to the Plate”

Meg — Fri, 17 May 2013 20:03:11 +0000

C’Ville Weekly writer Simon Davidson ventured out to Pippin Hill Farm & Vineyards on two different occasions this past month to sample from our Farm Table & Wine Bar Menu, which we designed to be part of Virginia’s Agritourism initiative, supporting local farm producers. The reason for Mr. Davidson’s frequent return to The Hill? He will explain that it offers something few other vineyards do, “a world-class dining experience.”

“With its noteworthy restaurant, Pippin Hill edges out the competition.”

The article successfully highlights the collaborative efforts of owners Dean Andrews and Lynn Easton of Easton Events and their unique and detailed vision for their farm winery and event venue that soon became a reality, with a view that “is so beautiful it seems unreal.” Including a Chef serving high end food at their venue was a no-brainer, as Dean put it “I wouldn’t have ever thought of it any other way.” Chef Amalia Scatena joined Pippin Hill and transformed every bite – infusing each dish with local, bright, flavorful ingredients. Her Vineyard to Table approach and outstanding dishes quickly made Pippin Hill a standout Vineyard.

Read Living Up to the plate for Simon’s review of Pippin Hill and the extraordinary food that makes us a forerunner in a state bustling with wineries.

Pippin Hill Special – Merlot in May!

Meg — Thu, 16 May 2013 22:29:29 +0000

For the remainder of May, enjoy a limited proprietor’s offer of three bottles of Merlot for just $50.00!

As a varietal wine, Merlot makes soft, velvety wines with plum flavors. Our style of Merlot is a smooth wine with strong fruit-forward taste and brawny tannic structure. Some of the fruit notes for this wine are cassis, black cherries, blackberry, and blueberry with a lingering campfire scent.

Bring a bottle….or three to your next Spring dinner party or afternoon cookout. This first class Merlot pairs well when paired with chicken, grilled meets and veggies!

Join us in the Tasting Room, the Farm Table & Wine Bar and take advantage of this summer deal for the last two weeks of May!

Lynn Easton Andrews Named as One of the Top Ten Most Influential Wedding/Event Designers by The Knot Magazine.

Meg — Wed, 15 May 2013 18:01:37 +0000

We are so proud to say that our co-owner Lynn Easton Andrews was named as one of the top 10 most influential wedding/event designers by The Knot Magazine and her work as a tastemaker is highlighted in the summer issue of The Knot.

The Knot also paid us a huge compliment by making Pippin Hill the first “on location” site for a two day shoot and additionally coming on location to interview Lynn for the Knot Live TV.

The first day was a fashion shoot with the always wonderful Eric Kelley and the next day Jen Farriello worked her normal magic on a styled shoot by Lynn and her team at Easton Events with florals by Southern Blooms. The printed suite by Rock Paper Scissors was “killer” good. Thanks to all of our wonderful vendors for helping us pull together all of the details.

It was a successful and memorable two days for us all here at Pippin Hill, and we eagerly await our features in the upcoming Fall 2013 issue!

photo 2 & 3 by Jen Fariello

Mom’s Day on The Hill

Meg — Wed, 08 May 2013 20:45:34 +0000

Treat your mom this Mother’s Day to an afternoon at Pippin Hill Farm & Vineyards!

We will be open this Sunday from 11 AM – 5 PM in full celebration of Mother’s Day. At your moms fingertips – the Chefs special, a complimentary glass of our Sparkling Summer Farm Rosé and live music from Moriah Harris.

Our Farm Table & Wine Bar Tasting Room Menu will be available, as will our Chef’s Special: The Lobster Roll! 20 two pound live lobsters were overnighted from Maine just in time for this celebratory day.

After lunch, kick back and relax on the Veranda with live music from 2-5 PM and cheers to your mom for all that she does!

Our Recently Opened Zero George, Charleston featured in Travel + Leisure’s “It List!”

Meg — Tue, 07 May 2013 21:25:51 +0000

We’ve Got “It!”

We are proud to announce that our sister property, Zero George, a boutique hotel in Charleston, SC is featured in Travel + Leisure’s eighth annual “It List: Coolest New Hotels 2013.” The list, chosen by the editors at Travel + Leisure, consists of 61 distinct, groundbreaking hotel openings from around the world that are transforming their destinations.

Laura Begley Bloom, deputy editor of Travel + Leisure explains to CBS This Morning that Zero George is a departure from the antique bed and breakfast that is so characteristic of Charleston. This contemporary boutique hotel brings both historical and modern elements to the Ansonborough district.

As one of only six hotels in the United States, T + L selected Zero George in part because of its unique blend of historic Charleston architectural elements and casually elegant residential decor. It also didn’t hurt that upscale amenities such as our private cooking classes and southern-inspired tapas are available to hotel guests and patrons.

It is an honor to be listed on such a prestigious list by the world’s top travel magazine, and we will continue to demonstrate to our guests why Zero George is such a unique destination.

Take a moment to view the “It List” in its entirety online, or pick up the June 2013 issue of Travel + Leisure Magazine!