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FA R M - T O - TA B L E





Book Six •






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A WARM WELCOME As a purpose-driven architecture and interior design firm, Purple Cherry Architects is incredibly touched by the warm welcome and strong support received here in Charlottesville. The firm feels blessed to be a new member of such a vibrant community—one that is deeply committed toward philanthropy and embraces giving back. With nearly 30 years of crafting awe-inspiring homes, the evolution into a new city further enhances the truly diverse creative talents of this design team. What sets the firm apart from others, is the team’s desire to understand not only the physical, but also the emotional relationship a client will have with a particular space and how that translates to design. Purple Cherry Architects thrives in its role as a full-service design firm, always striving to create incredible spaces that excite and reflect each and every client. Thank you Charlottesville, for making us feel right at home. purplecherry.com LOCATIONS 701 Water Street E. Charlottesville, VA | (434)245.2211

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P U B L I S H E R S | Robin Johnson-Bethke, Jennifer Bryerton C R E AT I V E D I R E C T O R | Robin Johnson-Bethke E D I T O R - I N - C H I E F | Jennifer Bryerton T E C H N I C A L D I R E C T O R | Peter Bethke G R A P H I C D E S I G N | Robin Johnson-Bethke, Brian Boyd, Danielle Burr, Barbara A. Tompkins S E N I O R E D I T O R | Sarah Pastorek O N L I N E E D I T O R | Madison Stanley E D I T O R I A L P H O T O G R A P H Y | Dan Addison, Anne Blair, Laura Carstensen, Joel Carver, Amy Nicole Cherry, Hannah Dekle, Jen Fariello, Jane Haley, R. L. Johnson, Sera Petras, Robert Radifera, Beth Seliga, Keith Alan Sprouse, Victoria Stever, Steve Trumbull, Aaron Watson W R I T I N G & E D I T I N G | Jennifer Bryerton, Becky Calvert, Jody Hobbs-Hesler, Caroline Hirst, Catherine Malone, Elizabeth Morgan, Abby Meredith, Allison Muss, Sarah Pastorek, Sarah Payne, Whitney Pipkin, Cathy Purple Cherry, Mandy Reynolds, Erin Scala, Dave Stallard, Madison Stanley, Brantley Ussery, Marisa Vrooman S E N I O R A DV E R T I S I N G C O N S U LTA N T | Susan Powell A DV E RT I S I N G C O N S U LTA N T S | Allison Muss, Carter Schotta, Jenny Stoltz B O O K K E E P I N G A D M I N I S T R AT O R | Theresa Klopp O F F I C E A D M I N I S T R AT O R | Christine DeLellis-Wheatley M A R K E T I N G C O N C I E R G E | Abigail Sewell


Charlottesville Wine & Country Living™ is published in print biannually by Ivy Publications, LLC and has a companion website and social media. Although every effort has been made to present correct information, we do not in any way accept responsibility for the accuracy of information or for the performance or goods of businesses and organizations presented herein. No portion of this publication may be reproduced in part or in whole without the express written consent of the publisher. Copyright © 2018. All rights reserved. Ivy Publications, LLC is proud to work with a Certified Green Press. Charlottesville Wine & Country Living™ is printed on 100% of recycled materials with up to 10% post-consumer waste (PSW) using only soy-based ink and supporting responsible forestry. You can find our paper-free digital edition online as well at CharlottesvilleWineandCountryLiving.com, and please do recycle. Printed in the United States of America.



o crest a hill and catch a wide vista of stunning vineyards with a Blue Ridge Mountain backdrop is a common occurrence here. Tasting the most amazing farm-to-table cuisine al fresco downtown with great, intellectual and creative people followed by a concert of a local up-and-coming band is another. It is these everyday charms we love about our community that have inspired us to take pen to paper and to celebrate the people and stories of our country-town. Grounded in centuries of rich history as the beloved home of the esteemed Thomas Jefferson and his University of Virginia, Charlottesville is the perfect

balance of tradition and innovation with a unique style all its own. The influence of Jefferson’s interests and passions surround us and mold us. In Charlottesville Wine & Country Living, we seek to express Charlottesville’s style, charming in its lack of pretense yet sophisticated. You will find not only the spirit of a landscape but also the inspiration for elegant, wholehearted living, celebrating those in our community who inspire the true meaning of authenticity. We invite you to explore our personal passion for this place and its people along with the sheer beauty of this land—a region known as Jefferson’s Virginia.




32 MEET THE WINEMAKER | Kirsty Harmon




The Bakhtiar Family Leads the Shenandoah Valley Into Fine Winemaking



46 BITTERS MAKER | Kip McCharen


48 MEET THE CHEF | Jason Daniels

Meeting the Challenge of Producing Hops in Virginia


52 LOCAL FLAVORS | The Winemakers’ Pairings

LIFE & S T Y L E 58 COUNTRYSIDE FÊTES | Picnicking at Polo 68 OUTDOOR PURSUITS | Hiking the Appalachian 74 WOODWORKERS | Eric Overman & Shawn Fleming


100 JEWELRY MAKER | Rebecca Perea-Kane 102 THINGS WE LOVE | CHO•ho Style




Cyclist Ben King Explores Local Wine Country




A Toast to Friendship, Fine Wine & Local Cuisine


page 84

This Prominent Estate Opens Its Doors for Historic Garden Week

76 Cover image photographed by Robert Radifera. Portrait of Robin Johnson Bethke and Jennifer Bryerton photographed by Robert Radifera.

148 A R T S & CULTURE 1 2 2 THE ARTS SCENE | The Poetry of Ballet 1 3 6 CULTURE NOTES 1 4 2 TRAVEL LOCALLY | The Farmhouse at Veritas





Artist & Musician Darrell Rose Shares His Passions




This Homegrown Alternative Rock Band Adds Their Ethereal Sound to Charlottesville’s Music Scene




Exploring the Architectural Vision of UVA’s Unique Living and Learning Community




Visiting Jefferson’s Beloved City of Gardens


Stay in touch




Proud to be a partner with Virginia Vineyards Association, Virginia Wine Council & Monticello Wine Trail


Becky Calvert is a licensed realtor with an interior design background. She has written for a number of local weeklies and regional publications. In her spare time, she enjoys the local wine scene as well as teaching cooking classes.

Jody Hobbs-Hesler’s work appears in a variety of journals and regional award anthologies, and she holds an MFA in fiction from Lesley University. You can learn more about her writing at jodyhobbshesler.com.

Abby Meredith is currently studying at the University of Virginia’s School of Law, and enjoys writing and enriching her creative side with all things Charlottesville.

Elizabeth Morgan has degrees in English and business management. A Charlottesville native, she loves the diverse community and really enjoyed her interning experience at Ivy Publications.

Allison Muss, an advertising copywriter, copy editor, newsletter publisher and freelance writer, has had other food-centric work published in various regional and local publications.

Sarah Pastorek, our Senior Editor, has degrees in English and journalism and a master’s in HR. She enjoys writing on all topics, and her work can be seen in many of our publications.

Sarah Payne is studying to complete a double major in English and media studies from UVA while interning with Ivy Publications. She also enjoys writing about an array of topics.

Whitney Pipkin, a Northern Virginia-based journalist, writes for The Washington Post, NPR, National Geographic and regional publications such as Virginia Living and Northern Virginia Magazine. She also is a staff writer at the Chesapeake Bay Journal.

Cathy Purple Cherry, a Virginia native, owns an architectural firm in Annapolis, MD. She is returning to the Charlottesville area to extend her firm—Purple Cherry Architects.

Mandy Reynolds has a master’s in arts management and a bachelor’s in history, enjoys the written word and is an avid traveler. She worked as a digital officer for the Edinburgh International Festival while studying in Scotland.

Erin Scala, a wine writer and Richmond native, recalls harvesting Virginia grapes in her earliest memories. She owns In Vino Veritas Fine Wines, writes the thinkingdrinking.com wine blog, and contributes to the podcast “I’ll Drink to That.”

Brantley Ussery, writer and photographer, shares his love for the region through his work in local publications as well as in Food & Travel Magazine.

Marisa Vrooman owns Orpha Events, an event & wedding design firm. She plans meaningful events that reflect the values of each of her clients. Her work has been featured in Southern Weddings, The Knot and numerous blogs.

Dave Stallard has been writing about music for over 10 years for Blue Ridge Outdoors. A fifth-grade teacher by day, he lives in Southwest Virginia with his wife and three children, and is an avid road cyclist, mountain biker and appreciator of craft beers.


Catherine Malone has graduate degrees in the history of art, and has taught at William and Mary and UVA. She has written about art and artists for many years, and enjoys exploring art in the community.


Amy Nicole Cherry has been photographing stories of life and love for 10 years. The simple moments of life endlessly inspire her and she’s thankful to call Charlottesville home after spending some time in Nashville. Her work has been featured in National Geographic Traveler, The Washington Post, Nashville Lifestyles and countless wedding publications like Southern Weddings, Brides.com and Style Me Pretty. Jen Fariello has been taking beautiful photographs since 1996, specializing in journalistic, fine art wedding and portrait photos. Jen’s work has been featured in many regional and national publications like Time, People, Rolling Stone, Southern Weddings, The Knot, Weddings Unveiled, Southern Living and Charlottesville Wine & Country Weddings.

Aaron Watson, a wedding and portrait photographer, incorporates a unique combination of storytelling and lifestyle photography that captures the emotion, personality and beauty of the setting. His work has been featured in HGTV Magazine, Huffington Post, Style Me Pretty, The Knot, Brides, Charlottesville Wine & Country Weddings and many more publications.

R. L. Johnson is our co-publisher and creative director, Robin Johnson Bethke, who began her career as a professional photographer in Los Angeles before moving into graphic design and art direction when she relocated to Charlottesville in 1994. As our company’s co-founder and visionary, she enjoys all aspects of the publishing process from story conception to graphic design to photography. Her work is often seen in our publications.

Beth Seliga of 3 Cats Photo began her photography career with the exhilarating rush of photographing professional cyclists from the back of a motorcycle. Her work was featured in Sports Illustrated, USA Today and Pro Cycling, among other international publications. The recipient of multiple Recognition of Merit awards and a 2nd Place award in the senior category, presented by the National Association of Professional Child Photographers, she focuses on fine art wedding, portrait and senior photography. Robert Radifera has been creatively photographing weddings, interiors and portraits for over two decades. His interior work has been published in Southern Living, Southern Home, The Cottage Journal, Home and Design, as well as in many other local and national publications. He was also the official photographer for the Charlottesville Design House project from 2009–2016.

Sera Petras is a wedding and portrait photographer whose authentic style captures her clients love in a timeless photograph. She sees the beauty in the everyday and is inspired by her clients’ love and laughter. Sera’s work has been featured in The Knot, The Local Palate Magazine and Charlottesville Wine & Country Weddings.

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TASTING 2018 Governor’s Cup Awards This year, over 40 world-class judges sampled 440 of the best Virginia wines from 100 Virginia wineries. The top 12 red and white wines combine to make up the Governor’s Cup Case. These prestigious vintages are chosen over the course of 13 days, through a comprehensive blind tasting that is based on appearance, aroma, flavor, overall quality and commercial sustainability. Continuing with a showing of excellence, the Monticello Wine Trail region came away with over half of the gold-winning wines, with King Family Vineyards’s 2014 Meritage winning the enviable Governor’s Cup. King Family’s winemaker, Matthieu Finot (seen at left), brings an extensive knowledge to the Monticello Appellation from his time working in over five wine regions in France. Other winning red wines in the Governor’s Case include Early Mountain Vineyards’s 2015 Eluvium, Keswick Vineyards’s 2016 Cabernet Franc Reserve and Veritas Vineyard and Winery’s 2015 Petit Verdot. Regional whites that were included in the case were Barboursville Vineyards’s 2014 Paxxito and Jefferson Vineyards 2015 and 2016 Viogniers. Photo by R. L. Johnson.

New Virginia Spirits Trail The most recent addition to the craft beverage scene in Virginia is the distilled spirits industry. While complicated state laws with liquor sales may have limited craft spirit production in the past, local distilleries have begun to spring up. At the helm of the movement is the Charlottesville region’s own Gareth H. Moore. Moore is not only CEO of the Virginia Distillery Company but also president of the Virginia Distillers Association, which promotes awareness of the industry as a whole while advocating for improved legislation for distilleries in the Commonwealth. As part of its efforts to raise awareness of the growing distilling industry in the state, the Association has created both a VA Spirits Trail and a VA Spirits Roadshow. While the Trail offers an easily navigable pathway for consumers to explore distilleries on site, the Roadshow travels throughout the Commonwealth. Trailgoers can enjoy local members, including the Virginia Distillery Company, Vitae Spirits and Ragged Branch Distillery. Photo by Aaron Watson Photography.


In Our Barrels Much of what influences how a year will turn out is dependent upon the weather, starting with the spring warming, and in Virginia, that can be a challenge. The 2017 harvest looks to be one of the greatest years in recent Virginia winemaking history. While winemakers and vineyard managers have done a fantastic job adapting to the area’s climate, the end result of many harvests has been out of their control due to the grapes’ ripeness levels, which are measured by each grape’s sugar content, also known as “brix.” Under-ripe grapes can lead to less desirable flavors in a finished wine, while full ripeness can allow a grape to fully express its varietal character and flavors. The key is to find the perfect balance between what the weather gives you, and how you process the grapes and age the juice. One of the most crucial times each year during the harvest season is from August to October. While there were several threats of hurricanes and tropical storms this past year, everyone fortunately missed having any significant rainfall. That coupled with a spring and summer of relatively warm days and cooler nights and no late frosts in the spring all led to 2017 being a great year. Early in the harvest, white wine grapes for Viognier, Chardonnay and Sauvignon Blanc all showed exceptional ripeness, sometimes even weeks ahead of where they have been in previous years. Early harvest for red grapes for Cabernet Franc and Merlot also saw near-perfect levels of brix. More atypical for this year, though, was that almost all of the late harvest red grapes for Cabernet Sauvignon, Petit Verdot and Tannat saw brix levels you’d more likely see in a warmer and drier climate, such as California. Winemakers and vineyard managers in the Monticello American Viticultural Area are reporting that 2017 could turn out to be a vintage on par with, if not better than, the delicious 2010 vintages, and one that we hope all wine lovers will enjoy drinking over the next several years! Reported by the Monticello Wine Trail

New & Noteworthy ADVENTURE FARM is now Chisholm

Vineyards at Adventure Farm, named after the Chisholm family who have owned Adventure Farm since 1950. Vineyard consultant CHRIS HILL, who has worked throughout the region, received the Virginia Vineyards Association’s Lifetime Achievement Award for his influence on the success of the Virginia wine industry.

DEVIL’S BACKBONE DISTILLING CO., adjacent to their brewery in Nelson County, is open this spring.

MOUNT IDA RESERVE plans to open a tasting room and taphouse on their property this spring.

REVALATION VINEYARD & WINERY opened a new tasting room. The tasting room at SEPTENARY

WINERY AT SEVEN OAKS FARM opened on the historic Seven Oaks Farm in Greenwood. The owner’s other vineyard is called The Essex Vineyard.

HORTON VINEYARDS has a new head




winemaker, Andy Reagan.

now be called the “Orange Uncorked Wine Festival,” and this will be the last year it is held at James Madison’s Montpelier.

Charlottesville is now a sour house.

Vineyard Manager, Bill Tonkins, was named the 2018 Grower of the Year by the Virginia Vineyards Association.

Out of 440 wines sampled for this year’s GOVERNOR’S CUP AWARDS, 21 area vineyards, wineries and cideries brought home gold awards. Those included Afton Mountain Vineyards (2 awards), Barboursville Vineyards (6 awards), Bold Rock Cider (1 award), Castle Hill Cider (1 award), Chisholm Vineyards at Adventure Farms (1 award), Fifty-Third Winery & Vineyard (1 award), CrossKeys Vineyards (1 award), DuCard Vineyards (2 awards), Early Mountain Vineyards (5 awards) Flying Fox Vineyard (2 awards), Jefferson Vineyards (3 awards), Keswick Vineyards (1 award), King Family Vineyards (5 awards), Michael Shaps Wineworks (9 awards), Mountain & Vine Vineyards and Winery (1 award), Pippin Hill Farm & Vineyards (4 awards), Pollak Vineyards (3 awards), Stinson Vineyards (1 award), Trump Winery (1 award), Valley Road Vineyards (1 award), and Veritas Vineyards & Winery (4 awards).

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TASTING Monticello Wine Trail Celebrates The seventh annual Taste of Monticello Wine Trail Festival will again be hosted at the Sprint Pavilion in Charlottesville May 7th through the 12th. Steadily growing since its inception, this year promises to be the biggest celebration yet. Kicking off the festival on Thursday are the Monticello Cup Awards at the Jefferson Theater, which will announce the best overall award for the wine of the year. Friday guests are invited to a myriad of winery-hosted events such as the Rosé Lunch at Early Mountain Vineyards or a guided walk through Gabriele Rausse’s winery. Bringing together aficionados, amateurs, judges, makers and tasters alike on the Downtown Mall for an afternoon of merriment, Saturday’s wine tasting event is the culmination of the festival. This year, festival-goers will sip award-winning wines while enjoying the musical stylings of Charlottesville-based The Olivarez Trio. With over 25 wineries participating, attendees are sure to find some amazing wines to excite their palate. Photo by R. L. Johnson.

Wine-Inspired Rosé Cider A Rosé craze has swept America in the past few years. Now the charmingly romantic hue is inspiring the local craft cider scene as visible with Bold Rock Cidery’s release of their new Hard Cider Rosé. This seasonal wine-inspired cider manages to be fruit-forward yet well balanced for those who prefer their beverages a bit drier to the taste. One of many additions to their always-changing repertoire gives patrons a chance to enjoy the delicate sweetness of berry notes with the fresh crisp apple base that Bold Rock is known for. Made with fruit sourced locally from the Blue Ridge Mountains, the cider takes its pink color from the naturally occurring red pigment in apples. When pairing this delicious beverage with food, consider meals that go well with traditional ciders or wines. Dishes based around chicken, pork or fish are ideal. Looking for something lighter? Consider snacking on berries, which serve to enhance the existing notes in the cider. Photo by R. L. Johnson.


Guests come to early mountain for the wines, but stay for the experience. earlymountain.com

TASTING A Wine & Shenandoah Pairing To the excitement of wine connoisseurs and environmental enthusiasts alike, DuCard Vineyards has debuted its new label for its Shenandoah wine. A preeminent supporter of all things local, DuCard is already well known for being an award-winning champion for environmental sustainability. Now, with the aptly named release of “Shenandoah,” the winery has extended its efforts to preserving nature by donating a portion of the proceeds to the Shenandoah National Park Trust. Customers hoping to sample a bottle of this sweet white will be able to recognize it by the specially produced label, depicting the neighboring natural gem White Oak Canyon and Falls by artist Doug Leen. Known for his renderings of American Parks in the 1930s and ‘40s, Leen’s iconic style has become visually synonymous with the National Parks Service. With only 139 cases made, this wine is truly a unique vintage and only available in DuCard’s tasting room. Photo by R. L. Johnson.

Women Who Whiskey Movement Growing up in Canada, Women Who Whiskey Club Founder Julia Ritz Toffoli was only intermittently exposed to whiskey until moving to the States for grad school, where she found an increasing love for it. She also had an increasing sense of comradery amongst female friends who shared her passion for whiskey. And so began an informal meeting of appreciative consumers, which has since blossomed into an international endeavor with over 20 clubs near and far. Now, ladies as far as London, Nairobi or Geneva can get together with like-minded women to try new spirits, discuss recipes and simply enjoy themselves. Many major U.S. cities are home to regular clubs, influencing more gatherings in other areas. Similarly, each year in November, eight local distilleries gather together to toast the women spearheading the Virginia distilling industry. A portion of the proceeds from the 2017 event were donated to the Nelson County Domestic Violence Task Force. As Central Virginia’s craft distillery industry continues to grow, so do opportunities for local collaborations and events.




CrossKeys AT THE



t began with a picnic and a bottle of Pinot Noir. Bob and Nikoo Bakhtiar were musing with friends what they would do with the beautiful land around their newly built home in the Shenandoah Valley. The stunning tract of fertile rolling hills nestles up near Massanutten Mountain— famous for cutting up through the landscape

and dominating the horizon. On that day, Nikoo’s friend, Joy Strickland, suggested that they plant a vineyard on the land. “The worst that could happen is you make a little wine for yourselves,” Joy said. “I told her, ‘If we ever make wine, we’ll name it after you,’” says Nikoo. After mulling over the idea for some time, the Bakhtiars planted their first vines in 2001.


For the Bakhtiars, “The keys EMBODY our goal of producing EXQUISITE WINES, delicious food and fabulous events.” In 2006, they bottled their first vintage, followed by the opening of their tasting room in 2008. And true to Nikoo’s word, guests can still find Joy Red and Joy White at the winery today. As you enter the 125-acre estate winery today, you will notice the unique gold crossed keys decorating the gate. In the spirit of the nearby Old Cross Keys Tavern, a popular gathering place in the early to mid 19th century, the Bakhtiar family strives for the winery to be a welcoming hub in the community.


“The keys embody our goal of producing exquisite wines, delicious food and fabulous events,” the Bakhtiars share. More importantly though, “they are a daily reminder that we are here to provide an excellent experience for every guest.” Bob’s passion and extensive career as an executive in the hospitality industry meant the couple had a wealth of experience to draw upon. Inspired by their many travels to, and fondness for, Tuscany’s wine country, the architecture of the estate and tasting room are modeled

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I have “TRANSFORMED my style and techniques to emphasize the BEST FLAVORS of various varietals and blends that THRIVE HERE,” he says. after an Italian villa. The layout of the complex has the guest in mind, with a tasting room and restaurant, as well as a large central ballroom that spills out into a generous courtyard for celebrations. Today, the property is home to 32 acres of vines and 12 varietals of grapes with plans to expand. All of the wines are made from estate grapes. As for the wine itself, Stephan Heyns, CrossKeys’s head winemaker, and Steve Monson, CrossKeys’s assistant winemaker, are uniquely in tune with the local vineyards. “There’s a spirit of experimentation on this side of the mountain,” Monson says. And he’s right; CrossKeys has led the way to defining this emerging young wine region that is now finding its voice in winemaking. The Bakhtiars’ vine and wine philosophy is driven by


this “pioneering spirit of trying to understand our site,” Monson says. In line with the family’s travels, Heyns shares how fortunate he has been to “have learned many techniques from three different countries and regions.” Having moved to Virginia in 2003 from South Africa, Heyns started his U.S. winemaking career in the beautiful Monticello wine region. I have “transformed my style and techniques to emphasize the best flavors of various varietals and blends that thrive here,” he says. The site is quite special, and the soils in the larger Shenandoah Valley AVA (American Viticulture Area) are unique. There’s bedrock of ancient limestone, and the clay-based topsoils have nice moisture balance; “they don’t get waterlogged, and they don’t dry out either,” Monson says. In the summertime, the Shenandoah wine region is known to be cooler than the Monticello

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“There’s a spirit of EXPERIMENTATION on this side of the mountain,” Monson says. … The Bakhtiar’s vine and wine philosophy is driven by this “PIONEERING SPIRIT of trying to understand our site.”

AVA, which surrounds Charlottesville. The cooler temperatures oftentimes mean the grapes retain more acidity, which translates to balance and texture in fine wine. Specific to CrossKeys, they’ve discovered a few soil anomalies and have friable shale bedrock, with rich topsoils. As the topsoil gets shallower, the vine size gradually decreases as the vines work a little harder to get through the bedrock. They recently discovered a vein of black rock running through their Chardonnay vineyard. As for their 15 wines, the Petit Verdot was their first and is the most successful in regards to quality. Their best seller is the Vidal Blanc. Touriga Nacional—a grape commonly used to make Port wines in Oporto, Portugal—was originally planted for the CrossKeys port-style wine, called “Tavern.” Touriga continues to go into the Tavern wine, but Heyns liked it so much as a dry red in 2015, that now they’ll also bottle separately in great vintages. CrossKeys’s 2015 dessert wine Ali D’Oro (Italian for “Ali of Gold” and named after Nikoo’s late father, Ali) recently won a gold medal in the 2018 Governor’s Cup competition. The 2015 Ali D’Oro also found its way into


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From their weekly Friday night “CONCERT SERIES” to their monthly “SALSA NIGHT” ... CrossKeys focuses on guests’ overall experience. the coveted Governor’s Case—made up of the top 12 wines selected from among 400+ entries. Made in the Eiswien style (from frozen grapes) with a blend of Vidal and Traminette, the Ali D’Oro has aromas of tropical fruit, with a rich, sweet and smooth texture. This is the second time CrossKeys has placed in the Governor’s Case, having won half-a-dozen golds in this competition in the 10 years since the tasting room opened. A popular line of fruit-infused, Riesling-based wines, called Fruit d’Vine, do well in the tasting room and at festivals. From peach and apple to hops, the collection offers wine enthusiasts a sweet treat for those spring and summer eves. Not surprisingly for this family-run estate winery and vineyard, community events, such as wine dinners, make up a large part of its identity. Bob and Nikoo’s sons, Saam and Babak, direct operations and marketing,

and infuse an exciting youthful energy into the business. From their weekly Friday night “Concert Series” to their monthly “Salsa Nights,” CrossKeys focuses on their guests’ overall experience. The wines here work in tandem with the bistro and Chef Dexter Burgess’s inventive dishes. Influenced by both French and Southern cuisine, Burgess’s philosophy in the kitchen revolves around daring takes on classic dishes. He likes show how “everyday items can pair with wine.” Burgess gets inspiration from many directions, drawing from his years at The Greenbriar, a prestigious resort in West Virginia, and his love for the Appalachian cuisine of his hometown. In particular, he enjoys working with the local ramps, fiddlehead ferns and morel mushrooms that you can find growing wild in the area. He fondly recalls a recent wine dinner that

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The Bakhtiar family has fallen into the world of wine with PASSION, FINESSE, and thanks to a dear friend, A LOT OF JOY. included these items, foraged by local Digger Jays Farm, and paired with CrossKey wines. “Many people are so used to having morels or fiddleheads being cooked in that one way that grandma or grandpa cooked it,” he says. “I like to turn it on its head.” In the same way that an unsuspecting fiddlehead might fall into Chef Burgess’s pot and be transformed into something extraordinary, the Bakhtiar family has fallen into the world of wine with passion, finesse, and thanks to a dear friend, a lot of joy. The winery boasts exciting projects on the horizon, such as a new processing


facility, a new sparkling wine and an exciting four-course dinner series in partnership with Brothers Craft Brewing of Harrisonburg called “Flights of the Round Table” that will showcase the pairing of both wine and beer. The family is looking ever forward to welcoming their next guests. “If you asked me 20 years ago if I’d be involved in wine, I’d say you’re crazy,” Nikoo laughs. “But things happen in life, and if you go with the flow, amazing things can happen.” ~

2018 Spring Running of






Kirsty Harmon Rock and roll front man, Dave Matthews once said, “...my response to being overpaid is that I should pay it back to my community in some way.” By establishing Blenheim Vineyards and hiring Winemaker Kirsty Harmon (one of very few female winemakers in the area), he definitely has. Although Harmon is, in most respects, a traditional winemaker, her vast scientific background allows her to maintain outstanding control over some of the more technical aspects of the winemaking process. And more control helps her to create approachable, young, fruit-forward dry wines representative of Matthew’s Blenheim Vineyards. Do you feel that your wines compete with Dave’s fame? Celebrity draws attention, but it has little to do with the quality of the wine. So, of course, I don’t mind if Dave Matthews Band fans come in because of their fame, but I do hope they return because the product they tasted has also won their hearts. When you got your start in the winemaking industry, you worked with another famous local winemaker, Gabriele Rausse. My background is in yeast genetics, and for several years, I worked in a microbiology lab at UVA. But it wasn’t what I expected. Working in the lab was like being the protagonist in the movie Groundhog Day—the redundancy of each day was infuriating for me. So, I changed gears and worked as an event planner. That’s when I was noticed by Patricia Kluge, owner of the fledgling Kluge Estate Winery (now Trump Winery). The job at Kluge quickly morphed into “winery apprentice.” The work helped me to develop an appreciation for wine, get my foot in the industry and enable me to train with my mentor, Gabriele Rausse, “father of the Virginia wine movement.” When he realized I had a degree in biology, he encouraged me to become a winemaker. So, I went back to school and graduated with an M.S. in Viticulture and Enology from the University of California at Davis, spent six months at Domaine Faiveley in Nuits St. Georges, France, and worked as a harvest intern at Craggy Range Winery in New Zealand. I officially joined Blenheim Vineyards in 2008.

Blenheim Vineyards is considered a “Sustainable Virginia Winery” and is certified Virginia Green. As a scientist, did Blenheim’s green efforts have any impact on your return to Virginia to work here? Unlike places such as Napa, there’s a lot of opportunity in the Virginia wine industry. So my intention was always to come back. But I was excited to see that Blenheim is environmentally conscious; anytime you can lessen your impact, you should. Recently, we installed solar panels on our tasting room. The installation will offset our carbon footprint by 248 tons of carbon dioxide, which is equivalent to planting about 5,000 trees in Virginia’s parks. We also, in five years, filled 1,600 kegs, which prevented approximately 46,000 bottles from going into landfills. With a background in biology, do you consider winemaking more of a science than an art? Of course! The foundation of vinification resides in the science of making wine palatable: fermentation can be attained with a varying degree of success. But once the grapes have been turned into wine, you have the essentials to begin the “art” of blending, which is the creative and personal side of winemaking. How “artsy” are you in the blending process? I try to make straight varietals, so blends tend to be the same grapes from different vineyards or blocks, not from different varieties.

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World Class Wines From Not-So-World Class Regions With David Witkowsky

House Plants 101 with Gather Home & Garden

SUN 4.22

Cidermaking & Cider Apple Growing with Diane Flynt of Foggy Ridge Cider

SUN 4.29

Women in Wine with Kirsty Harmon + Virginia Samsel

SUN 6.3

2-D Felted Flowers with Nastassja Swift of D Is For Dolls


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It has been said, “All grapes make good wine if you have a good winemaker.” What, to you, makes a good winemaker? I don’t like to interfere too much in the process. I like to let the fruit speak for itself and to let the potential of the grape shine through. So I take a traditional “hands-off” approach to winemaking. You were invited to speak at the 2017 Virginia Wine Summit about “how the future of progress and growth in the Virginia Wine Industry is through winery-driven research and experimentation.” What experiments have you conducted? I have been working with handsoff techniques such as carbonic maceration, which is the process of fermenting grapes in an anaerobic environment, meaning the fermentation process actually happens inside the grape, without oxygen. Simply, I use the grapes as their own tool instead of adding products to them. In addition to the hands-off approach, how else would you describe your winemaking style? My wines have a short aging process; nothing’s in the barrel longer than 10 months. The Virginia microclimate produces lots of rain, which encourages an early harvest. So it’s the only style that makes sense to produce.

But people in the States think that better wines need to be aged. People have also been conditioned to believe that a good wine needs to be corked. Conversely, the screw cap offers a tighter seal, preventing oxygen from entering the bottle, keeping the wine crisp and fresh. I changed all the bottles at Blenheim to modern screw caps for this reason. Screw caps trump cork. How about stainless versus oak barrels? Actually, both have their place in winemaking. The barrels are a way of influencing the taste of wine without any tampering from me. Of your wines, which one pairs best with pizza? Cab Franc. It has an herbaceous side to it, like oregano. And it’s fruity, so it won’t fight with the toppings. Science aside, what is your favorite part of the job? I like that I can go outside and harvest fruit, be in the lab, and also pour wine and have a direct interaction with our guests who are drinking my product. It’s different every day, and that’s key for me. “Eat, drink and be merry, ‘cause tomorrow we’ll die.” Definitely! ~

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HOPs Master




native of Nelson County, Stan Driver, Blue Mountain Brewery’s hop master extraordinaire, has a long history of horticultural success. From selling hops in his small retail nursery to growing his own for old-fashioned home brews, Driver has grown to become one of the East Coast’s foremost experts on the tangy flowers. A long-time fan of craft brews, Driver was experimenting with hops cultivation when Blue Mountain Brewery burst onto the craft brew scene in 2007. Seeing the value of fresh, local hops, owners Taylor and Mandi Smack had hops planted on the brewery’s property from the very get-go. With their minds focused on the brewing and operations, however, tending to the vines proved challenging, as up until this point they had been a largely West Coast luxury. Enter Driver, friend, and luckily, local green thumb. It was a partnership that any patron of Blue Mountain can verify as fortuitous. Being the first brewery in Nelson County, word spread of the delicious craft brews and, the peculiarity of a Virginian-planted hops yard. Driver remembers the sudden pique in curiosity, “People would visit, see the hops yard and ask if the hops they were drinking came from right there. People started asking how to grow hops, how to see hops. Could they do that?” In 2011, enough interest was swirling that he put out a “cattle-call” as he calls it, for anyone interested in growing hops, hosted right at Blue Mountain Brewery. The result was overwhelmingly positive

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“We’re taking plants that have been HYBRIDIZED for specific regions of the world and country, and BRINGING THEM TO THE SOUTH to try to grow here. with over 75 people in attendance. Thus, the Old Dominion Hops Cooperative was born. From that initial meeting, the Co-op grew in leaps and bounds until people were coming from as far as Maryland, Kentucky and even Tennessee. The attention Blue Mountain Brewery and the Old Dominion Hops Cooperative received stems from the novelty of a successful East Coast hops cultivation. The West Coast has dominated in the use of fresh hops in beers, with East Coast wet hop ales being a recent development. At the heart of it, Driver has been crucial in spreading institutional knowledge on the growing process. Still, there are issues with attempting large-scale commercial success in the field on the East Coast. Driver, an adept instructor in the art of hop agriculture explains it in terms of latitude. “We’re taking plants that have been hybridized for specific regions of the world and country, and bringing them to the south to try to grow here. One of the most difficult aspects of this is latitude—the plants aren’t getting enough continuous sunlight in the summer months. They require 15 hours of daylight to bloom and yield well. That’s just something we can’t change with agricultural method,” Driver explains. The area is just below the boundary of daylit, which is industry speak for the amount of daylight a crop receives, and hops are very sensitive to that. “That produces very low yields for us—a fifth of what you could expect in the Pacific Northwest.” he says. Despite his extensive resume and undeniable success in the hops world, he is very humble on the subject. “It’s yet to be determined,” he chuckles. The way that East Coast hops growers find sustainability


Prized for their CITRUS NOTES and crisp aromas, wet hop ales are hard to infuse... Driver explains, “It’s comparable to using a FRESH HERB to a dry herb. Much more AROMATIC, wet hop ales are all about the aroma.” is by cornering a niche, farm-to-table market. Successful hops farmers tend to farm small crops of roughly half-an-acre and sell their products directly to local breweries for a premium price based on weight and freshness, which are the pinnacle components of wet hop ale. Prized foremost for their citrus notes and crisp aromas, wet hop ales are hard to infuse in other manners without having to tamper with additional ingredients. Driver explains, “It’s comparable to using a fresh herb to a dry herb. Much more aromatic, wet hop ales are all about the aroma.” Patrons of Blue

Mountain Brewery seem to agree wholeheartedly, as each year the brewery’s seasonal batch of wet hop ale sells out, straight from the tap house each September, never even making it to the bottling stage. Why? The brews are not only delicious; craft beer connoisseurs know that wet hop ales are almost always best consumed fresh. Locals are so enthusiastic to ensure the delectable beverage is available each autumn that they come together yearly to volunteer in the hops fields. The “Blue Mountain Hop Harvest” takes place at both their Nelson County and Afton Mountain locations.

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“People come and pick hops, and they feel INVESTED in the beer and the brewery and their COMMUNITY. They get to know each other, the brewers and staff, and I get to do one of my FAVORITE THINGS … talk about hops.” Driver leads the efforts every year, calling it a great community function. “People come and pick hops, and they feel invested in the beer and the brewery and their community. They get to know each other, the brewers and staff, and I get to do one of my favorite things … talk about hops.” Recently, institutions such as Virginia Tech and NC State have taken up the mantle of hops agriculture with enthusiasm. While that may seem ominous to small, homegrowers, the implications are actually the opposite. Driver was optimistic about the research resources provided by the schools. “If NC State or VT, or someone could breed a variety of hops that yielded well here, comparable to the ones on the West Coast and in demand for the brewers, we would be in business.”


It seems that Virginia and North Carolina are mutually invested in the production of sustainable local hops horticulture. Virginia State University joins Virginia Tech and NC State yearly at an event called the South Atlantic Hops Conference, initially established by Driver in 2013, and sponsored by none other than the Old Dominion Hops Cooperative. Like-minded individuals and experts in the field gather annually to discuss the cultivation of the finicky crop. Considering the extensive interest and market for local wet hop ales, it seems only a matter of time before a system is created to provide East Coast brewers the opportunity to produce them en masse. There is no doubt Driver and Blue Mountain Brewery will continue to lead the way. ~



Visit a local winery on a warm summer evening and you may get to enjoy the extra delight of a gourmet meal from one of our local food trucks. New to the food truck scene this year is Good Waffles & Co., featuring sweet and savory waffles such as “Chicken Mac-n-Cheese,” “Classic Chicken & Waffles,” “Lemon-Berry Shortcake” and “Chocolate Decadence.” Special occasions like “Wine Wednesday” at King Family Vineyards, “Sunset Series” at Castle Hill Cidery, themed music events at Glass House Winery, a food truck battle at Horton Vineyards, and food and wine pairing events at Valley Road Vineyards are all popular. Other prominent food trucks that frequent vineyards include CôteRôtie, Moe’s Original BBQ, Continental Divide’s “Divide Ride Taco Truck,” Blue Ridge Pizza—all of which are deliciously local. Menus are creative. For example, Spiked Food Truck features local boozeinfused food while Mouth Wide Open reflects the owner’s roots and travels. Photo by Danielle Burr.

When Back Pocket Provisions set out to create the perfect Bloody Mary, they vowed to make something different. Their goal was to create a delicious recipe using the freshest ingredients. Today, their mission is to support local agriculture in order to support a new national food system—one that creates healthier people, stronger economies and thriving ecosystems. All of their products start with fresh produce, from local farms such as the Critzer Family Farm in Albemarle County and Whisper Hill Farm in Scottsville, VA. The Critzers have farmed their land for over 200 years, first focusing on beef cattle before moving onto orchard fruit, and finally settling on the diversified fruits and vegetables that they grow today. The 2017 growing season was the first time James and Holly Hammond of Whisper Hill have worked with Back Pocket Provisions as a supplier. Their farm has four acres of certified organic vegetables, herbs and cut flowers, including the heirloom tomatoes that have been incorporated into the Back Pocket Provisions Bloody Mary juice. Photo by R. L. Johnson.



Downtown Charlottesville comes alive on the weekend during the warmer months of April through October. Start each Saturday off early and nibble on a fresh pastry or hot breakfast sandwich while perusing booths of produce, herbs, plants, grass-fed meats, crafts and baked goods at the popular City Market. Reserved for sole producers of wares, the market attracts over 100 vendors each weekend. Thronged with people on an agenda for locally grown meats and produce or just browsing the local wares, the market has something for everyone. The welcoming scents of freshly baked breads, homemade pies, spice rubs and handmade candles entice visitors to different booths, where it’s common to sample homemade jams or cheeses made from local farms, or to admire handcrafted throw rugs, baskets or jewelry. Photo by R. L. Johnson.

Joel and Erica’s love for farming and food grew into what is now Free Union Grass Farm—“a holistic livestock operation that utilizes modern techniques.” The couple started the 13-acre parcel with eight acres of pasture and five acres of woods in 2010 in Free Union, VA. The pair now works on an additional 40 acres, producing chickens, eggs, ducks, pork and beef to sell at the city market and supply local restaurants. They also collaborate with other land-owners, among them the beautiful new Septenary Winery at Seven Oaks Farm, which will host a large flock of ducklings this spring. All of the animals on the farm add to the holistic approach in a variety of ways. For instance, the cows are 100 percent grass-fed as well as antibiotic- and hormonefree, while the ducks help both fertilize and irrigate the pastures. The poultry and pigs are fed locally milled food from Sunrise Farm in the Shenandoah Valley—a blend of corn, soybeans, kelp, fishmeal and minerals. Photo by Jen Fariello.


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For New Orleans-born pastry chef Earl Vallery, there is nothing better than curating a collection of handmade delicacies. With 13 years of experience, Vallery, who specializes in Viennoiserie (baked goods made from a yeast-leavened dough), cake decorating and all Frenchinspired patisserie, brings Bowerbird Bakeshop to Charlottesville’s city market. He has experience in managing at Telcote Farm, teaching at the Le Cordon Bleu College of Culinary Arts in Austin, TX, and helping launch the bakery Whisk in Richmond, VA. With a flare for French macaroons, Vallery offers flavors such as Nutella, bourbon brown sugar, vanilla sprinkle party, pumpkin spice and Thai coffee. The goal is to open a stop-in bakeshop in the future. In the meantime, you can satisfy your sweet tooth with scones, cookies and other delicious treats from their stand at City Market or special pop-up events around town.

Blue Ridge Bucha all started when husband-and-wife team Ethan and Kate Zuckerman decided to make a kombucha—a naturally carbonated, fermented tea that originated in Eurasia over 2,000 years ago. More than six years later, their idea to create local kombucha in a refillable bottle has saved over 675,000 bottles. Blue Ridge Bucha is handcrafted in the Blue Ridge Mountains of Virginia, and the Zuckerman team still uses the same culture they started with 10 years ago. Their USDA Certified Organic kombucha comes in several refreshing flavors such as Ginger, Elderflower Sunrise, Jasmine Grape and Black Raspberry, and is served throughout Central Virginia. The drink is high in probiotics, contains active enzymes, amino acids and B vitamins. Currently, there are over 30,000 Blue Ridge Bucha bottles in circulation in Virginia, Maryland and Washington, D.C.



Thomas Jefferson’s Monticello offers several opportunities throughout the year to learn tips on handling local soil. Some notable workshops include how to start your own vineyard, an apple grafting class and how to properly prune your peach trees. Gabriele Rausse, known as the “father of Virginia wine” and Monticello’s Director of Gardens and Grounds, teaches the “Starting a Vineyard” class, during which he discusses the basic principles of grape growing. This provides class attendees with a foundation of viticulture knowledge on which they can expand. A tour of the Monticello vineyard is also included in this class. The “Apple Grafting Workshop” and “Peach Tree Pruning” classes are both taught by Monticello Fruit Gardener Jessica Bryars. During the apple grafting and peach tree pruning workshops, designed for novice gardeners, guests practice grafting and pruning under the tutelage of Bryars, and leave with their own grafted apple tree and expert knowledge of proper pruning techniques.

Honoring the Paris birthplace of the vineyard’s founder, Crêpe Days at DelFosse Vineyards & Winery are a beautiful warm-weather tradition kept alive by the new owners. Guests enjoy great wine, food and spectacular views of grapes planted in the European terrace tradition with a Blue Ridge backdrop. Thought to have originated in Brittany, France, crêpes are a thin pancake made from flour, eggs, milk or water and butter. DelFosse’s talented chef crafts crêpes made to order—both sweet and savory—to pair with a light salad and of course, your favorite wine. Always switching up the menu, DelFosse usually offers five different types of crêpes at each event. From tart cherries with almond mascarpone, and Nutella and bananas to crêpes with plain sugar and a sprinkling of Grand Marnier, sweet lovers will have a tough time choosing. Samples of their savory crêpes can include: sautéed shrimp with calamata olives, cherry tomatoes, sautéed spinach and feta; bratwurst with caramelized red peppers and onions with Dijon sauce; and Asian chicken with snow peas, carrots, broccoli and scallions.


European-Inspired Fare Serving breakfast, brunch, lunch, coffee, & baked goods.

700 Rose Hill Drive, Charlottesville | 434.529.6118 | mariebette.com




KIP MCCHAREN Bitters Maker

Kip McCharen, owner of McCharen’s Bitters, can trace the beginning of his company back to his own wedding in April of 2016 when the bartender requested bitters from a producer for the reception. Realizing that there were producers making their own handcrafted bitters, Kip, who already liked to cook and create in the kitchen, set the wheels in motion to develop his own version, with flavors that could uniquely represent the Piedmont of Virginia. At their essence, bitters are a tincture, or an alcoholic extract solution much like vanilla or almond extracts, and they work wonders at balancing flavors. In fact, what is regarded as the original recipe for a cocktail only contained four simple ingredients: sugar, alcohol, bitters and water. Despite its importance in cocktails, the number of bitters producers across the country is surprisingly low. In 2016, there were only 50 bitters producers, including McCharen’s, the first commercial bitters maker in Virginia in approximately a century. While bitters can technically contain an unlimited number of ingredients, more commonly, they contain

five. The first two are the solvents, water and highproof alcohol, which draw as much flavor from the other ingredients as possible. The next ingredient is the primary flavoring, such as in grapefruit bitters, which is then followed by the background spices that add subtle nuances. These can include juniper, black pepper, cloves and cinnamon. Finally, the bittering agents are added. One of the most common bittering agents is Gentian root, a German plant known for being one of the most bitter substances in the world. Throughout the year, Kip produces seasonal bitter varieties that include locally grown apples, lavender and even some hops. He takes it a step further—attempting to tie together the history of the Charlottesville area with the bitters. Year-round, he makes mulberry, which is native to Virginia and has a strong tie to the area, including the famous “Mulberry Row” at Monticello. Creating small batch, handcrafted bitters puts him in a very small group of producers across the country, and allows him to share Central Virginia’s unique flavors. ~


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Jason Daniels Working alongside such celebrity chefs as Susan Spicer, David Burke and Todd English, was just the experience Jason Daniels, executive chef at both Forked on Main and the Inn at Willow Grove, needed to realize he wasn’t interested in culinary rock stardom. Instead, he is driven by hands-on culinary challenges, creating timeless classics “with a twist,” and having fun with food. You’ve worked with some of the industry’s best. What’s your approach. I like to fly under the radar; I’m not looking for any attention. But more than that, celebrity chefs aren’t hands-on. They entertain, present cookery advice and sell their brand. However, I’m most happy behind the line getting my hands dirty. You were invited as a guest chef to cook at the famed James Beard House. What was that like? That was huge for me! So much history has been made there. I couldn’t stop thinking of all the chefs who cooked in that kitchen before me. It was a tremendous honor for this simple kid from Arkansas. Arkansas? How did your childhood influence your cooking? Growing up on a hippie commune in the Ozark Mountains, we lived very basically. I remember sitting on the porch with my grandmother eating openfaced Miracle Whip sandwiches topped with pears and iceberg lettuce. Don’t worry—that’s not on the menu! But, there are a lot of staples from my grandmother’s kitchen I do use, including her cranberry relish. I use it on the Inn’s turkey tamales. It’s such a fundamental recipe that it can go in a thousand different directions. So, was it your grandmother who taught you to cook? I give my grandmother sole credit for introducing me to the kitchen and instilling me with an enthusiasm and skill for the craft. She showed me the basics, which I used as a means of survival. I soon realized food theory and taste can’t be taught in a classroom; it’s something acquired through experience, travel and experimentation.

Just as Nirvana upended the conventions of mainstream rock, modernist cuisine has torn through the confines of the culinary arts. What are your thoughts about molecular gastronomy? I appreciate the values of the gastro culinary arts. It’s something everyone should experience. But although culinary innovation is important, flavor and balance are more essential than tricks and trends, particularly because culinary crazes exist in a state of perpetual churn. Like I said, I fly under the radar, so I’m not trying to impress anyone with trending cuisine. Instead, I’m trying to create simple flavorsome down-home food. Your food has been defined as “regional American cuisine with a ‘twist.’” What is the “twist?” To keep things interesting, I like to give recipes a style upgrade, or “twist,” in an effort to create my interpretation of a standard dish. Bovine in a Blanket, for example, is my take on Pigs in a Blanket. It’s the same basic idea, but Bovine in a Blanket is dressed up, or upgraded, with shaved roast beef and provolone in croissant dough with onion marmalade au jus. As a hands-on chef, what inspires you? A good challenge. Whenever I get the opportunity to cook something on the fly for a guest, I say, “game on.” Custom-designing vegetarian, vegan, gluten-free and allergen-free plates that are just as creative as a standard menu item drives me, because I know I can do better than salad and pasta. You had a pet pig? Yes! As it turned out, he was the best pork chops I’ve ever had! ~

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Crab Bisque Courtesy of Jason Daniels with Forked on Main and the Inn at Willow Grove

“Roux, which is used as a thickening agent for gravy, sauces, soups and stews, consists of flour added to melted fat or oil on the stove top. I, personally, find that most soups tend to be over-thickened. So, when Charlene (owner of Forked) and I were in the early planning stages of the Forked menu, we unanimously decided that we would not roux the crab bisque. With today’s gluten-free affliction, it only made sense. So not only do we provide an additional gluten-free option to our menu, but we offer a signature soup that gets rave reviews.”

INGREDIENTS 1 ½ quarts heavy cream

½ quart vegetable stock

1 cup small diced carrots

1 cup small diced parsnips 1 cup small diced onions 1 cup small diced celery

1 cup small diced fennel bulb

(reserve fronds to finish soup) 3 tablespoons olive oil

1 tablespoon minced garlic 1 cup tomato paste ¼ cup sherry

1 tablespoon chopped fresh thyme

2 tablespoon chopped fennel fronds

2 pounds lump crabmeat (shell free)


RECIPE DIRECTIONS 1. In a heavy-bottom soup pot, sauté all vegetables in olive oil until tender. 2. Add garlic and sherry. 3. Cook for one minute. 4. Add cream, stock and tomato paste. 5. Allow soup to come to a low simmer and cook for 20 minutes. 6. Add thyme and fennel fronds. Season with salt, pepper and sugar. 7. Add crabmeat to each of the bowls. Distribute soup between the bowls and serve immediately with your favorite bread! Recipe yields approximately six bowls.

from our vineyards to your glass

Experience the heart of true Virginia winegrowing at Veritas v e r i ta s w i n e s . c o m





On a mid-spring eve, we joined in for a delightful collaborative wine dinner in celebration of the wines from White Hall, VA, as part of the Taste of the Monticello Wine Trail’s annual festivities. White Hall Vineyards, Stinson Vineyards and Grace Estate Winery all participated in the dinner and created perfect pairings to accompany the rich spring meal. It was a truly lovely Blue Ridge evening. In western Albemarle County, the village of White Hall rests just at the edge of Sugar Hollow and the George Washington National Forest that leads up into the mountains. The charming century-old White Hall Community Building is the site for regular Ruritan meetings, country dances and the fall Apple Butter Festival, and generally serves as a gathering spot for the little community. The hall was the perfect place for


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The VILLAGE OF WHITE HALL rests just at the edge of SUGAR HOLLOW and the George Washington National Forest... this group of gifted winemakers to celebrate their wines together. In addition to helping carefully plan the menu, the winemakers delighted guests throughout the evening with details about the exceptional wines and shared anecdotes as they served wines tableside. Joining the guests at the dinner were Winemaker Megan McGuire of White Hall Vineyards, General Manager Lisa Champ of White Hall Vineyards, Winemaker Brad McCarthy of White Hall Vineyards, Winemaker Frantz Ventre of Grace Estate Winery and Winemaker Rachel Stinson Vrooman of Stinson Vineyards. The Taste of White Hall Dinner—prepared by Kitchen Catering and Events—tipped off with seated appetizers. White Hall Vineyards’s 2014 Gewurztraminer, made in an Alsatian style, was paired with a beggar’s purse of double


cream cheese with rosehip jam. Following suit was a delicious lemon and garlic-seared scallop over shaved carrot salad with parsley, paired with crisp 2016 Rosés from both Stinson Vineyards and Grace Estate Winery. The main courses started with a delicately braised rabbit with Mediterranean white beans, herbs, red onions and arugula. The rabbit was well suited to its companion White Hall Vineyards’s 2015 Chardonnay, with its subtle well-integrated oak flavors and beautiful extraction of fruits and lively acidity. Paired well with richer dishes, the Grace Estate Winery Petite Manseng, and White Hall Vineyards’s 2014 Cabernet Sauvignon were served with Mojo ropa vieja with mufungo (beef braised in a garlic citrus sauce), fried plantain and pork cracklings. Cognac barrel aging is used for the Petite Manseng to form a truly unique white


finestwines from grapes tailored to Central Virginiasoil.

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Refining natuRe’s Legacy Situated on over 100 acres of rolling hills surrounded by the Blue Ridge Mountains, Septenary offers bar & seated tastings and an exclusive area for wine club members.

www.septenarywinery.com | 200 Seven Oaks Farm, Greenwood, VA 22943

From funky vintage to collectibles and antiques–everyone has something from Circa!

1700 Allied Street | 434-295-5760 | www.circainc.com

The main courses started with a delicately BRAISED RABBIT with MEDITERRANEAN white beans, herbs, red onions and arugula ... well suited alongside WHITE HALL VINEYARDS 2015 Chardonnay... wine that can appeal to red wine drinkers. The Cabernet Sauvignon underwent extended maceration giving it a dark cherry color with flavors of plum and fig, and a lengthy blackberry finish with wisps of smoke. Lamb kebabs on rosemary skewers with saffron, apricot and currant couscous with charred scallion and cucumber cream were then paired with Stinson Vineyards’s 2014 Meritage, a velvety complex blend of their finest grapes. The Grace Estate Winery’s 2014 Tannat offered an array of red fruits with early tones of coffee and a significant lingering finish of tannin. As the delicious meal progressed and wine flowed,

new friends were made and each table was chatting and enjoying themselves immensely as is the tradition on our wonderful Monticello Wine Trail. The evening concluded with a sweet treat—pineapple layer cake with mango cream frosting paired with Stinson Vineyards’s 2014 Petit Manseng, a smooth late harvest wine with an intriguing natural sweetness. The Taste of White Hall Dinner was truly a delightful community endeavor and a wonderful showcase of the work of some of our area’s talented winemakers. For this year’s collaborations and dinners, visit the Monticello Wine Trail’s website. ~

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From Memorial Day to mid-October, spectators enjoy Roseland Polo on the field of King Family Vineyards. Each weekly match draws several hundred spectators, some of whom dress up in high-society fashion and others who enjoy the matches in jeans and shorts (no dress code is required). But all who come, encircle the field in festive tailgating fashion to watch this ancient sport, enjoy their picnics, the good company of friends and family, and the excellent King Family Vineyard wines. Spectators enjoy delicious feasts of all kinds and, while ABC laws don’t permit outside alcohol on the premises, guests can enjoy the refreshing wines of King Family Vineyards. One of the most popular wines served at the polo matches is the Crosé, named after the nearby village of Crozet, but with a French spelling in homage


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Preparing an elegant feast for DINING AL FRESCO is as simple as packing your favorite PICNIC HAMPER full of chic Caspari paperware, pillows, a MATCHING BLANKET and some trays for balancing glassware. to the winemaker Matthieu Finot who was born in the famed Crozes Hermitage wine appellation in the RhĂ´ne Valley of France. This dry Merlot-based RosĂŠ is fresh and crisp with notes of grapefruit, lime, watermelon and a light grassiness that is perfect for this kind of festive afternoon. Preparing an elegant feast for dining al fresco is as simple as packing your favorite picnic hamper full of chic Caspari paperware, pillows, a matching blanket and some trays for balancing glassware. We found that German-made glass Weck jars, available at The Happy Cook, are the perfect fit for storing and serving salads, mixed olives and even iced tea. With plenty of gourmet markets dotting the way along Route 250, it should be no trouble to pick up food for an


outing at King Family Vineyards. Our sandwiches made with freshly baked French bread came from the alwayspopular Bellair Market. From Greenwood Grocery, we chose locally grown heirloom cherry tomatoes and cheeses to snack on. Our favorite cheese is the amazing Gouda made with love by the nuns of Our Lady of the Angels Monastery located only a few miles away. For dessert, we stopped in at Chiles Orchard just down the road from King Family Vineyards and picked up their to-die-for peach pie made with freshly picked peaches. Merging tailgating with the sport only adds to the experience. The game of polo is a magnificent sight, one filled with finesse, strategy and athleticism. So pop open your trunk or a tent, or spread out a few blankets covered with local samplings, and enjoy the match. ~


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Tour de Vine




ver 200 years ago, German aristocrat and inventor Karl von Drais, invented the first two-wheel bicycle. Cycling has since evolved into everything from a childhood rite of passage to an international sport. Here in Jefferson’s Virginia, cyclists travel from around the country to saddle up and explore the verdant fields and steep hills amongst our breathtaking Blue Ridge Mountains. Home to many outdoor adventure opportunities, Virginia offers a vast amount of scenic rides that merge with the same routes leading to local vineyards and breweries. Local cyclists affectionately identify our region as having its own “Tour de Vine.” Some of the most beautiful areas of the region can best be seen aback a bicycle, giving cyclists a more intimate experience with the surroundings. The Monticello Wine Trail, for instance, encompasses 33 wineries around the area, while the Shenandoah Valley Wine Trail travels near 19 different vineyards, giving cyclists many opportunities to stop for a tasting. “I feel free on the bike,” says local Professional Cyclist Ben King. “I get to see remarkable places and cultures, and meet interesting people around the globe.” On a personal level, King also shares that riding gives him the opportunity to explore his own personal boundaries and limits; “It’s very therapeutic and a time to learn more about yourself,” he says. For King, it all began as a kid in Charlottesville.

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“I FEEL FREE on the bike,” says Professional Cyclist Ben King. “I get to see REMARKABLE PLACES and cultures, and meet INTERESTING PEOPLE around the globe.” “I remember riding at a friend’s 13th birthday party and just loving it. And, I’ve seen photos of when I first learned to ride with my uncle in our driveway. All are good memories.” His dad, who also used to race professionally, saw the growing potential in his son. When King hit the age of 13, he and his dad made riding together a ritual, one that not only supported a healthy lifestyle and a good relationship but also a professional career for another King. Winning multiple national championships doesn’t


deter him from continuing to compete and make himself better every day. “Each race is completely different— different competitors, a different climate, different hurdles to overcome and different personal victories at the end of the day.” Riding for Team Dimension Data, a South African team with riders of 10 different nationalities, also gives him and his teammates another purpose—to help fund bicycles for African children to attend schools and for adults to attend work. Working with the nonprofit

Qhubeka (a Nguni word meaning “to carry on” or “to move forward”) is one of those instances where King feels he can grow as a person outside the sport while also sharing his love for riding in a beneficial way. “Bicycles change lives.” Just as these bicycles will change these people’s lives, the bicycle has changed and shaped King’s life. Imagine riding in different countries throughout the year as King does. “I’ve seen a lot of places thanks to cycling … probably about 30 different countries. It’s a very international sport.” The natural beauty of each country in which King has raced is unique, just as the beauty of our region holds its own place in King’s heart and journey. “The Charlottesville area is one of the best around for riding,” he shares. “The number of quiet country roads and loops offer so many options that I rarely find myself doing the same ride twice.” And there’s no shortage of opportunities for adventure in the area. The Shenandoah National Park’s Skyline Drive—one of King’s favorite routes—provides a 105-mile cycling experience as it follows the crest of the Blue Ridge Mountains from Front Royal to Afton. The views and scenery along this historic parkway were built by the Civilian Conservation Corps between 1931 and 1939. US Bicycle Route 76—the TransAmerica Trail—traverses the state from east to west, while US Bike Route 1 runs perpendicular—north to south. Riding on Bicycle Route 76, which is approximately 533 miles long, can take cyclists through approximately 38 different Virginia localities, including 23 counties,

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Cycling in the area is an INTIMATE EXPERIENCE, offering numerous stops along the way at wineries, breweries, distilleries, CHARMING ROADSIDE SHOPS and eateries, and B&Bs. four independent cities and 11 towns. Route 1—an original U.S. Bicycle Route—runs approximately 1,525 miles from Florida to Maine, with approximately 274 miles of that in Virginia. Cycling in the area is an intimate experience, offering numerous stops along the way at wineries, breweries, distilleries, charming roadside shops and eateries, and B&Bs. Riders will travel over scenic farm roads and farmland framed by the Blue Ridge Mountains, venture up steep hills and down some free-feeling descents.


King has ventured near many local establishments throughout Albemarle and its surrounding counties, including White Hall Vineyards, Grace Estate Winery, Stinson Vineyards and Glass House Winery, among others. The local culture of cycling is also well supported by annual events filled with riding, sightseeing and exploration, such as the Fall Foliage Bike Festival in October—a perennial favorite for locals. So, as King might say, “Ride on.” ~


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As you stand atop a mountain on the Appalachian Trail experiencing all of the beauty around you, you can’t help but feel free. Our state of Virginia is home to 544 miles of the trail, more than any of the other 13 states through which the trail passes. It’s an adventure that over 3 million visitors enjoy each year in some capacity. At 2,190 miles long, the Appalachian National Scenic Trail is the nation’s longest “marked footpath” and runs from the summit of Springer Mountain in Georgia to the top of Mount Katahdin in Maine. The trail, which traverses in a north-south route began as a vision of forester Benton MacKaye, and opened as a continuous trail in 1937. The National Trails System Act of 1968 then designated it as the first national Scenic Trail. Today, it is also the largest and longest-running volunteer conservation project


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Today, it is also the largest and LONGESTRUNNING volunteer conservation project in the world, with more than 4,000 VOLUNTEERS contributing annually to its care.

in the world, with more than 4,000 volunteers contributing annually to its care. All-in-all, the trail passes through eight different national forests, six national park units and numerous state parks, forests and game lands. While making the trek through the scenic, wooded, pastoral and wild lands, you will notice that several towns and small communities serve as resting points along the trail, with a road crossing the trail approximately every four miles. No matter how long your expedition might be—a day hike, a multi-day hike or thru hike (hiking the entire trail within a single year)—being prepared is always a top priority. Wearing multiple thin layers of clothing, gloves and appropriate footwear will make all of the difference, as will a first aid kit, bug spray, snacks and water, an emergency blanket, a flashlight, and a map or compass for no-cell service areas.

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Elevation, available moisture, BEDROCK GEOLOGY, soil conditions and SLOPE EXPOSURE will all influence the plants and wildlife you’ll spot. Depending on the season and elevation, hikes vary in temperatures and foliage. During the springtime, early blooms will be peaking out amidst the growing brush, and birds will be making the journey back north after heading south for the winter. Although temperatures hit their peak in summer months, more shade is easy to find with plants and trees in full bloom. Along with the thicker foliage also comes more wildlife and more birdsong. Aside from the noticeable trees and shrubs, hikers may encounter hundreds of wildflowers, moss-covered rocks, ferns and vines, and grasses. Today, the parks along the trail are refuge for many animals. Even while venturing through the Shenandoah Valley, you can see up to over 190 bird species, over 20


reptile and amphibian species, an unknown number of insects and other invertebrates, and more. From Virginia’s state bird—the cardinal—to blue-headed vireos, red-tailed hawks, wild turkeys and barred owls, the parks along the trail provide a habitat with essential benefits for all animals. Hikers might also come across black bears, big brown bats, white-tailed deer, gray squirrels, and striped and spotted skunks. Elevation, available moisture, bedrock geology, soil conditions and slope exposure will all influence the plants and wildlife you’ll spot. No matter whether you are thru hiking for months, doing a long weekend trek or just hitting the trail for an afternoon, the journey is a beautiful one, and an experience you won’t soon forget. ~

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Eric Overman and Shawn Fleming bring Virginia’s natural beauty into the homes of patrons with their beautiful handcrafted furniture and accessories. When they started Albemarle Woodworks in March 2017, both had a long history of working with wood and creating unique pieces. Inspired by Virginia wine country, Shawn has focused much of his energy on refurbishing wine barrels into vineyard tables and other homegoods. Eric’s work centers around woodworking personalized for the home. Blending their styles together, Eric and Shawn not only infuse their creations with a dedication to superior craftsmanship, but also are devoted to the land and the community that comes through in every piece. “Using a wine barrel from King Family Vineyards really tends to reach out and grab people’s attention … they feel a connection,” Shawn says of the plethora of local resources available. Presently, they have been working with walnut ambrosia maple, which is a sugar maple infested with

ambrosia beetle. The wood develops a bacterium that leaves intricate markings without damaging its integrity, producing a gorgeous finishing touch à la Mother Nature. The two pieces they are most proud of, though, include a cast iron table and a table made from century-old pine wood. Working alongside a cast iron metal worker, the two collaborated to create an unparalleled showpiece. The base of the table is made from cast iron and looks like the base of a tree, or what they call the “enchanted tree.” Atop the handcrafted base sits an ambrosia maple top, fusing the industrial take on nature with polished woodworking. The other piece started from a serendipitous connection. While coaching a soccer team, Shawn met a Waynesboro woodworker who specializes in reclaimed wood. Albemarle Woodworks is now designing a table out of a 120-year-old pine tree. Their innate talents with chisels, handsaws and crafting, paired with the wood’s character and history, are sure to produce a remarkable result. ~


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ituated on 109 rolling acres and surrounded by the Blue Ridge Mountains, Seven Oaks Farm is identified as a Virginia Historic Landmark and sits on the National Register of Historic Places. Once upon a time, seven white oaks (it’s namesake) stood tall on the south lawn in front of the manor home—each named for a Virginia president. Today, the only oak that remains standing today is ironically the one named for Thomas Jefferson. Amidst all of the history, including being the previous home of Coran Capshaw—Dave Matthews Band

manager—the estate is also our area’s newest farm winery, Septenary. At 700–800 feet in elevation, the vineyard is composed of seven acres of mature vines filled with grapes to make Merlot, Cabernet Franc, Petit Verdot, Syrah and Viognier, all popular varietals in the booming Virginia wine industry. On any spring afternoon, wine club members and their guests can mingle in the lovingly converted pool house and spill out onto the veranda, enjoying the mountain views beyond the spectacular pool. In celebration of the changing season, members can


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Inspired by the ROMANCE OF THE SEASON as it starts to peek out from under winter’s cool blanket, this spring tablescape of BLUSH AND PINKS is the perfect MODERN TAKE on classics. join with friends and family to share in a farm-to-table experience with delicious wines and seasonal foods, like this one organized by Orpha Events. Inspired by the romance of the season as it starts to peek out from under winter’s cool blanket, this spring celebration of blush and pinks is the perfect modern take on classics. As with all décor, flowers—like these from Southern Blooms—are the foundation of a lovely table. They set the stage for appreciating the natural beauty that surrounds us and add a special touch to any gathering. Pink garden


roses, ivory ranunculus, spray roses, hydrangeas and lots of tulips were wonderful spring choices that brightened and lifted everyone’s spirits. The soft edges of the blooms combined with the jasmine vine, ivy and silver dollar eucalyptus created an organic look and feel at the center of the table. Decorated in an abundance of candles with different textures, the gorgeous table from Stonegate Event Rentals added additional levels of interest alongside charming accessories from Emerson James. Here, candleholders in both metallic and soft blush finishes added a variety of

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The flatware offered sophistication with its BRUSHED GOLD TIPS and WHITE-DIPPED HANDLES, tying into the gold lanterns, METALLIC HUES and classic, modern lines.


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textures, while taller, gold lanterns holding ivory pillar candles created complementary dimensions. The primarily white china dinnerware from Festive Fare was partnered with a plate of a flirty blush hue, softening the modern lines while bringing a wink of classic romance back into focus. The flatware offered sophistication with its brushed gold tips and whitedipped handles, tying into the gold lanterns, metallic hues and classic, modern lines. It was a completely organic and welcoming spread. For dinner, members were served a three-course meal prepared by The Catering Outfit. The first dish was a bright green salad, topped with frisee, spinach, fennel fronds, shaved cucumber, grapefruit, goat cheese and sparse red onion, all served with a drizzle of delicious mint vinaigrette. It was the perfect dish for diners to ready their palates for the second course. The main dish comprised of a horseradish-crusted salmon with parmesan risotto and disks of zucchini grilled to perfection. No dinner event is complete without dessert. Everyone enjoyed a delectable selection from HotCakes Gourmet, from vanilla cream and dark chocolate cupcakes topped with vanilla buttercream icing to hand-painted sugar cookies with a combination of vanilla buttercream, fondant and royal icing. As conversation and laughs filled the air, the party headed upstairs to the private lounge (for club members only) to sit by the fire and enjoy the self-serve wine station along with a selection of fine hand-crafted chocolates from Kilwins. What better way to spend an evening than relaxing in the company and fellowship of good friends. ~

Design & Styling: Marisa Vrooman of Orpha Events | Photography: Jen Fariello | Venue: Septenary Winery at Seven Oaks Farm | Caterers: The Catering Outfit | Desserts: HotCakes Gourmet & Kilwins | Rentals: Emerson James & Stonegate Event Rentals & Festive Fare | Florals: Southern Blooms



Castle Hill HISTORIC



ich in both local and national history, Castle Hill is one of the most storied homes in all of Albemarle County. In the over three centuries that it has stood in Keswick, it has been home to U.S. senators, writers and artists. Castle Hill has also entertained numerous U.S. presidents, diplomats and renowned explorers. Today the 600-acre estate still stands as a private home, where each family that has been tasked with stewarding it into the future adds their own layer to the story of the home.

With its softly colored upholstered walls, the living room (at right) is comfortably appointed with a deep blue velvet sofa and a set of damask upholstered armchairs. The elaborate French Empire candelabras on the mantel were brought from France by William Cabell Rives and his wife Judith during one of his terms as Minister to France. William served from 1829 through 1832 and then again from 1849 to 1853. A lawyer who trained with Thomas Jefferson, Rives served in the Virginia House of Delegates, the U.S.



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A cut glass VERRE EGLOMISE RUSSIAN CHANDELIER dating to 1835 hangs from the center of the room’s ceiling...

House of Representatives, the U.S. Senate and the Confederate Congress, and was also a foreign minister. The family’s time spent in France greatly influenced Judith’s taste in furnishing their elegant home, where many French pieces are still visible. Entering into the front hall of the grand home (at left), one is greeted by the portrait of Judith Rives, who inherited Castle Hill from her grandfather, Dr. Thomas Walker. The walls in that room are covered in “Les Vues d’Amérique du Nord,” a hand-painted mural wallpaper by French manufacturer Zuber et Cie. Originally produced by the company beginning in 1834, it features seven scenes of idealized American life under President Andrew Jackson, including West Point, Boston Harbor, Niagara Falls and Virginia’s own Natural Bridge. While it is not clear what year the wallpaper was installed, it is interesting to know that a similar one can be found in the Diplomatic Reception Room at the White House. With magnificent trim work throughout the room, the central hall features a grand staircase inspired by another neighboring home, James Madison’s Montpelier. Daylight pours into the pale blue room through triple pane windows that stretch from the floor to nearly the full height of the 12-foot ceiling. A cut glass Verre Eglomise Russian chandelier dating to 1835 hangs from the center of the room’s ceiling, while a striped upholstered Empire-style sofa anchors the wall between the windows that open up to a patio just beyond. Dr. Thomas Walker, builder of the original

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A replica of one at nearby Monticello, the INSTRUMENT’S INTERIOR is hand-painted with lovely DOGWOOD BLOSSOMS—the state flower of Virginia. Castle Hill in 1764, came into the estate upon his marriage to Mildred Meriwether, the widow of Nicolas Meriwether III, who inherited the land from his father, Nicolas Meriwether II. Meriwether was granted 19,000 acres on the condition that he helped settle the area. Walker was a trained medical doctor, Charlottesville founding father, and land speculator and explorer (being the first white man to explore Kentucky, beating Daniel Boone by nearly two decades). He was also known as Thomas Jefferson’s guardian after Jefferson’s father, Peter, passed away, thus naturally very close to the Jeffersons and influential to Thomas Jefferson in many ways. Just to the left of the front hall in the living room, a harpsichord stands in the corner by a window. This instrument would have undoubtedly been a well-used source of entertainment for the Walkers. A replica of one at nearby Monticello, the instrument’s interior is hand-painted with lovely dogwood blossoms—the state flower of Virginia. It is known that young Thomas Jefferson spent a good bit of time in Walker’s home, where he frequently brought his friends like James Madison. It was at Castle Hill that Walker and his second wife, Betsy Thornton Walker (cousin to George Washington), famously entertained a group of British soldiers led by Colonel Banastre Tarleton. The party was on their way to arrest the “traitor”—Virginia Governor Jefferson and members of the Virginia legislature, all of whom had retreated to the area from Richmond. Distracted by a plantation breakfast at Castle Hill, the group of soldiers were delayed just long enough to allow Jack Jouett, our area’s Paul Revere, enough time to get to Monticello and warn Jefferson and company, including Patrick Henry, about the soldiers’ impending arrival.


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Judith Rives inherited the property from her grandfather, Dr. Thomas Walker, upon her marriage to William Cabell Rives on her 17th birthday in March 1819. The couple chose to design and build a home that better reflected their tastes. With the original Georgian Clapboard style home built facing west, the couple chose to build to the rear, with the entrance of their new 1824 Federal style brick home facing east. The center hall connects the 1824 Federal house to the 1764 Colonial Georgian frame house, forming the “H” shaped structure seen today. A short hallway papered in a large William Morris floral print leads from the center hall to the library (at right). Hanging prominently over the mantel in the library is a handsome portrait of British artist Solomon J. Solomon on horseback in Rotten Row in Hyde Park, London. It was painted by well-respected portrait artist Prince Pierre Troubetzkoy, second husband to Amélie Rives—the granddaughter of Judith and William Cabell Rives. Leaning in one corner of the room is a folding British library ladder to access the floor-to-ceiling shelves built to the wall opposite the fireplace. French doors open up to the colonnade porch, part of the 1844 addition to the home. Both the 1824 and the 1844 portions were built by master builders and brick masons with Jefferson connections, including Captain John Perry, James Dinsmore and William B. Phillips. Their signature mortar technique was known as “ribbon joint,” and similar work can be seen at Frascati, Birdwood and the University of Virginia. Needlepoint pillows on the chairs flanking the fireplace nod to the history of foxhunting at Castle Hill. Gertrude Rives Potts, sister to Amélie and granddaughter of William Cabell and Judith, imported and trained a pack of English foxhounds, leading to her recognition as the first female Master of Foxhounds. Gertrude also bred and schooled her own horses, organized a hunting staff and formed the “Castle Hill Hounds,” which is now part of the Keswick Hunt Club.


Hanging prominently over the MANTEL in the library is a handsome portrait of BRITISH ARTIST Solomon J. Solomon on horseback in Rotten Row in HYDE PARK, LONDON.

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With classic custom cabinets, COPPER ACCENTS and numerous built-ins, the kitchen FITS SEAMLESSLY into the grand historical home. In the 1880s, Judith’s granddaughter Amélie caused quite a stir when she published her first book, The Quick or the Dead, a romance set at an old Virginia plantation, not unlike Castle Hill. The same year, Amélie “secretly” married Archie Chanler, an Astor heir. The relationship was one of the great scandals of the Gilded Age, only to end in divorce in 1896. Within months, Amélie remarried Prince Pierre Troubetzkoy, whom she had


met through Oscar Wilde, and then went on to publish several more novels and plays while calling Castle Hill home the rest of her life. A working plantation during parts of the 18th and 19th centuries, Castle Hill was home to a number of enslaved people who maintained the thousands of acres. Many of the plantation’s original service buildings are preserved and available for viewing around the property. These

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Purchasing the home, they gave 345 acres of mountain land to the NATURE CONSERVANCY ... another 600 acres became the CASTLE HILL CIDERY... include a carding house, 18th century and 19th century smokehouses, an 18th century carpentry shop and an office constructed by William Cabell Rives. Following the Civil War, the economy of the region changed, and keeping up the massive estate became a struggle for the Rives family. Many treasured historic objects and furnishings in the home remained well preserved, while other features like Judith’s grass green silk draperies that hung in the drawing room were reduced to tatters by the mid-20th century. Following the death of Amélie, Castle Hill was sold at auction in the late 1940s. Over the years, it has been lovingly cared for and restored by families who gave the


home upgrades while keeping its character intact. The property was recognized as both a Virginia Landmark and placed on the National Register of Historic Places in the early 1970s. In addition to the beautiful famed slipper garden, newer restored formal gardens will be on display during Virginia’s 85th Historic Garden Week Tours. Tree stewards will be on-hand to guide visitors among the trees on the property, some of which are centuries old. When the home was faced with the threat of developers in the early part of the 21st century, Ray and Stewart Humiston, along with John Carr who went on to found Castle Hill Cider in 2010, stepped in to save


With a classic GREEKINSPIRED FOLLY, the garden serves as the EXPANSIVE front lawn of the estate. ...The hedge is considered ONE OF THE STATELIEST in all of Virginia today. it. Purchasing the home, they gave 345 acres of mountain land to the Nature Conservancy to create the Walnut Mountain Preserve. Another 600 acres became the Castle Hill Cidery, located on a neighboring property, while the remaining 600 acres upon which the main house sits was placed in conservation easement in perpetuity, ensuring the property remains undividable. In addition to preserving the land from development, the Humistons undertook several renovation projects, including the kitchen (seen on page 92). The exposed brick walls contrast with the bright white cabinets and marble counters of the English country kitchen. With classic custom cabinets, copper accents and numerous built-ins, the room is up-to-date, fitting seamlessly into the grand historical home. A large walnut-topped island with upholstered bar chairs allows for comfortable kitchen visits. A window over the deep farm sink looks out to Walnut Mountain, the same view that inspired the location of the original Castle Hill. After purchasing the home in 2017, current owners, Ann and Peter Taylor, have kept their touches minimal, aside from refreshing the paint in a few rooms. Viewing themselves as the latest in a long line of stewards, the Taylors respect the bones and history of the structure while making Castle Hill comfortable for their

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In addition to the beautiful FAMED SLIPPER GARDEN, newer restored formal gardens will be on display during Virginia’s 85th HISTORIC GARDEN WEEK Tours. family. The couple is friends with previous owners Ray and Stewart Humiston, as Peter had helped in planting numerous trees on the property as part of their restoration projects. While Peter continues to be passionate about the gardens and old trees on the estate, Ann brings experience and love for historic homes. The couple considers themselves privileged and honored to be stewards for a home that has been witness to so much history. Prior to purchasing Castle Hill, the Taylors owned the nearby Ben Coolyn Farm, which is also on this year’s garden tours with its 19th-century gardens. Throughout the tours, visitors will travel along historic roads through picturesque Keswick Hunt country, experiencing a broad range of architecture


from the 18th, 19th and 20th centuries and the grand, classically inspired manor homes like Castle Hill. Garden Week 2018 visitors will be welcomed by a majestic 800-foot-long boxwood hedge surrounding the storied slipper garden designed by Judith Rives. With a classic Greek-inspired folly (seen on page 94), the garden serves as the expansive front lawn to the estate. Planted by a gardener who had worked for England’s King George II, the hedge is considered one of the stateliest in all of Virginia today. The 2018 tour from April 21–28 will give visitors a truly rare glimpse at Virginia’s most historic and stunning estates. Albemarle’s Historic Garden Week tickets are available for $45. For more information, visit vagardenweek.org. ~





As a child, Rebecca Perea-Kane grew up wandering the fields of New Hampshire identifying flowering plants and admiring tranquil pools of water. Today, she still spends much of her time meandering through the woods with her dog, Arthur, and now also collects her findings. In her jewelry collection, Thicket, Rebecca features foraged botanical samples and natural objects, such as small, delicate cardamom pods, texturized ocean pebbles and tiny, but fierce, blackberry thorns, all of which are transformed into glimmering pieces of jewelry. Rebecca or her close friends and family discover most of these objects like seedpods. Rebecca credits the landscapes, botany and ecology that greatly influenced her childhood as inspiration for her work. “I love being able to take things from the natural world and give people something they can wear,” she says. Each piece starts with waxing carving techniques to modify the natural object to be incorporated into jewelry—adding a necklace bail or loops for earrings. Next, a silicon mold is created in preparation for the lost-

wax process, a method of metal casting in which molten metal is poured into a mold that has been created by means of a wax model. The wax is “lost” as it melts away and leaves behind a perfectly copied form of the original object. Everything is done at her home studio in Fry’s Spring except for the lost-wax casting step, which is performed by a casting company in New York City’s jewelry district that specializes in recycled materials. “My favorite part of this process is seeing the natural objects when they are first cast, because the detail and texture are so clear,” she says. She saves the leftover bits of metal in little copper bowls, either to melt and use in other designs or to send in to be recycled. She strives for sustainable production practices and hopes to simplify consumption. As a way to encourage this, Rebecca recently launched a jewelry-recycling program at Thicket. “I take a lot of care in making sure each piece is really well made, because I want them to last. I never take off my own jewelry, so I want to create jewelry with the sort of craftsmanship that people can wear all the time.” ~


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A Man of

Many Talents





n a cozy house, just a few blocks from downtown, Darrell Rose—musician and artist, Charlottesville institution and all-around intellectual—and I are sitting on a sofa talking about how hard it is to talk about art. Rose is telling me that he can’t explain most of his work, but somehow, we manage to start talking about his process: “I used to question it more,” he tells me, “but it just is.” The house is full of Rose’s artwork, with three paintings hanging over the fireplace alone, and Rose brings in more from other rooms as we talk. Despite his disclaimer that he doesn’t know how to talk about his art, he has the story, the analysis and the way in which each work fits in with the larger dialogue of art history for each painting. His painting “Backstage” starts a discussion on the influence of Cubism and collage on the painting, as well as his New Orleans heritage and performances. Other paintings in Rose’s prolific collection show influences across art history, from Surrealism and Abstract Expressionism to the Fauvists; and Rose discusses how De Kooning, Miro and Picasso have inspired his acrylic paintings over a period of more than 25 years. Although he is best known for his fascinating career as a drummer, Rose deserves no less acclaim as a visual artist. He began painting in 1992 when one of his percussion students, McGuffey Art Center member

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Touring the house, where the NUMBER OF DRUMS exceeds the amount of furniture and the amount of paintings exceeds the number of drums, I can see the INTENSITY AND FOCUS that Rose brings to his art forms.


Gloria Mitchell, had to stop studying with him after an accident with her wrist. She invited Rose into her studio, gave him a canvas and various paints, and told him to think about his music. Rose describes how he was “intimidated� by the process, but he returned, studying with Mitchell every week for several years. His first show at the original Mudhouse Coffee propelled his art career forward to a membership at McGuffey and exhibitions at numerous Charlottesville locales, including BozArts gallery and Second Street Gallery (where he has also served on the board). Touring the house, where the number of drums exceeds the amount of furniture, and the amount of paintings exceeds the number of drums, I can see the intensity and focus that Rose brings to his art forms.

The physical intensity of performing and painting, both of which require Rose to lose himself in the process, takes a toll. Rose actually stopped painting for two years when he found it too demanding to balance with his music. He often forgets to remember to eat and drink. Like the rest of us, Rose is looking for balance between the physical and the mental, and between the music and the painting. He is quick to share his knowledge of how painting nurtures his performances and his availability to give, but instead of seven- or eight-hour painting sessions, he tries to now paint in two-hour segments. Aside from the years he studied with Mitchell, Rose is an entirely self-taught artist. His extensive travels and his willingness to seek out museums and galleries keep his work relevant and serious. Every month from

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He is comfortable sitting with BLANK SPACES, waiting for the forms to REVEAL THEMSELVES, and for the right input to come to him and then through him onto HIS CANVAS. 2007 to 2010, Rose went to the Phillips Collection in Washington, D.C., a modern art museum in DuPont Circle. Listening to him describe the experience of sitting in the small gallery devoted to paintings by Mark Rothko and looking out the door to see the paintings by Paul Klee, it’s clear that Rose is painting to be in touch with the same interplay of color, shape, movement and emotion as his artistic mentors. Painting is also a way for Rose to honor and communicate with his heritage. Adrienne Sordelet, his deceased mother, is present, in some form, in just about every painting he creates. In addition, many of his works have an element of self-portraiture in them. Rose also draws from both his North African and French heritages, as well as his New Orleans upbringing, all


filtered through a lifetime of extensive travels. Unlike a musical performance, a finite end to the painting often eludes Rose. While some of his paintings can take only an hour, others pull him back again and again, and can span years until he feels they are finished. He approaches his canvasses with what he describes as “total respect and a lack of ego” and lets the painting speak to him, telling him when they are done. He is comfortable sitting with blank spaces, waiting for the forms to reveal themselves, and for the right input to come to him and then through him onto his canvas. As we continue our conversation, I find myself theorizing that Rose embodies the collective unconscious articulated by Carl Jung. Jung’s idea of archetypes and symbols that we all can access, even if

He approaches his CANVASSES with what he describes as “TOTAL RESPECT and a lack of ego” and lets the painting SPEAK TO HIM, telling him when they are done. we don’t acknowledge our understanding of them, seems to seep through Rose’s work. At one point, Rose shows me an unfinished painting with a face and various linear elements. Looking at it, I’m reminded of a painting by Odilon Redon, “The Cyclops.” I pull it up on my phone to show Rose; and as I stare at the 1898 painting, which resides in Otterlo, Netherlands, I am taken aback by its conversation with Rose’s own work. Other works by Rose, too, seem to show evidence of his influences by famous and well respected artists. It is his desire to always be a student, never a teacher of art. Though he’s had the title of “Artist-in-Residence” at Mountaintop Montessori in Charlottesville since the mid 1990s, he’s also offered art classes throughout the community as well as music at the Field School in Crozet,


VA, Rose says he can’t teach art. “I respect the art form too much to do it,” he says. Certainly, it would be hard to provide the studio atmosphere Rose enjoys, involving candles and music, in a classroom setting. But what Rose has done sounds like an ideal art class to me: providing the materials, the atmosphere, and gentle questioning or nudging to encourage students to get in touch with their own creative forces, to determine when a painting is finished and what a work means. The effort required to constantly operate at such a level of creative consciousness is high. “I’d cherish a day without music and art,” Rose says. But after a brief minute contemplating this, Rose laughed, dissolving his statement, brought out another canvas and continued with our talk. ~







eating in the heart of Charlottesville, rock band The Barons began as a childhood friendship. Lead singer Peyton Alley and guitarist Josiah Ragland have been friends since their elementary school days, with Alley figuring that the now 20-somethings began playing guitar together when they were both 11 or 12 years old. “We’ve been playing together for so long,” says Alley, “that we’re practically married.” Those early jam sessions drew from a disparate array of influences, with the likes of Kings of Leon, U2, Prince and Eric Clapton, laying the groundwork for their future songcraft. Even some of Alley’s parents’ music helped contribute to his earliest understanding of songwriting. “My dad was always listening to these great funk bands when I was growing up, bands like Ohio Players, Zapp and Parliament,” says Alley. “Chuck Berry was always on, too, and if I had to pick one musician I favored early on, it would have to be him.” The kinship the duo formed as kids blossomed into a number of musical projects throughout their high school years, eventually leading Alley and Ragland into the Promised Land sought after by every aspiring musician. They scored a record deal; they recorded a demo. And, they began touring—taking their music out on the road. Despite all of these early successes, there were misgivings. Something didn’t feel quite right. As time passed, Alley and Ragland realized the music just wasn’t what they wanted it to be. The logical next step? Burn it all down and start over. That’s a brash move for a young

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rock band flirting with success, but for Alley, it was absolutely the right decision. “We needed to shed that record. We are perfectionists, and we weren’t satisfied with it. Plus, we were changing musically and as artists.” From those ashes grew The Barons, Central Virginia’s most buzzworthy alternative rock band. While it took time to finalize a lineup, the band has gone through various personnel over the last two years before settling in with Ryan Boone on drums and Bo Reed, the band’s newest addition, on bass guitar. The Barons didn’t waste any time getting on the road and putting out new music. To date, the band has released a series of eight singles, with “American High,” the most recent, dropping in February. But despite a bevy of character driven, emotive rock songs already written and a stream of new tunes in the works, Alley says that a full-length record is something the band is only ready to tackle when the time is right. “We are constantly writing songs, jamming during our soundchecks, always looking for that buried treasure that sometimes happens so randomly. But we’ve been so picky about putting out a record. We don’t want it to be just a collection of songs; we want to have a record that blends all the way through, and we want it to be perfect. We are waiting for the opportune moment, but we haven’t found it yet.” So, in the meantime, the band’s ever-growing fan base must settle on catching The Barons live in order to savor their music. And, the band is willing to oblige with a heavy touring schedule that has


“We don’t want it to be just a COLLECTION OF SONGS; we want to have a record that BLENDS ALL THE WAY through, and we want it TO BE PERFECT.” them playing across the country. Playing powerful live shows, Alley notes, is something the band takes a lot of pride in. “We’re young, and we’re on the road a lot. We want to hype it up as much as possible. We want to be high energy and for people to get up and be moving. There’s too much depressing stuff going on in the world right now, and we want to bring joy to people and make them happy with our music.” And according to Alley, that relationship between The Barons and their listeners is one he and his bandmates cherish. “I love the connection with people who come out to see us play. They have chosen to end their day with us,

and they’re singing our songs back to us, even in places we’ve never been before. That’s what I love about my job,” he says. The passion The Barons put into their music and live performances is gaining them serious notice. The band has become a favorite on college campuses and has spent time on the road with alternative heavyweights like Judah & The Lion, Catfish & The Bottlemen and The 1975. All of that is heady stuff for a band that, despite its foundation in a decade-old friendship, is really just now starting to stretch its legs and discover its sound. The Barons are a band on the rise, but Alley and his bandmates seem to relish the challenge. While none of them are married, all of them juggle day jobs with the

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It’s always back to Charlottesville... The place where a COUPLE KIDS started playing music together so many years ago. “Charlottesville is our home. It’s our ESCAPE FROM THE ROAD,” says Alley. demands of being in a touring rock band. Alley can be found working with kids at the Youth Development Council, while other band members work at local restaurants and clothiers. “We just tell our bosses that the music is our first priority. Usually, they’re cool with it,” says Alley. And despite the rapid ascension of the band, the many challenges of the music business, and the frenetic pace of recording and touring, Alley is clear about where

the band heads when the tours wrap up and they catch a break from the grind. It’s always back to Charlottesville, where all of their families still live. The place where a couple kids started playing music together so many years ago. “Charlottesville is our home. It’s our escape from the road,” says Alley, “and it’s always a peaceful place to come home to.” ~

Images pages 116 & 120 by Hannah Dekle Photo | Bottom Image page 117 by Joel Carver; Top Image page 117 by Tristan Williams | Images page 118 by Victoria Stever | Image page 119 by Tristan Williams


Photo by JJeff McCallister

celebrate where tradition is always new. visitcharlottesville.org





Graceful dancers dressed in elaborate costumes plié and arabesque—stretching powerful muscles—as they prepare to glide onto the stage. After hundreds of rehearsal hours, these professional athletes are ready to dazzle audiences through their art of ballet. When Sara Jensen Clayborne and Emily Hartka met as trainees with the Richmond Ballet, they knew they shared a vision. The Charlottesville Ballet and its training school, the Charlottesville Ballet Academy, are the brainchildren of these two young ballerinas who were inspired to found a company that bucked the strict aesthetic and sometimes unhealthy culture of the classical ballet world. The passionate co-founders used their own experiences in the professional dance world, from the Ballet School of New York and New York Ballet Theatre to Opera Roanoke, to build a new dance model. Hartka credits their success to their “being young and fierce, and not knowing better.” Today, the Charlottesville


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Today, the Charlottesville Ballet provides an INVALUABLE ADDITION to the arts community through professional training and performances RARELY FOUND in a city the size of Charlottesville.

Ballet provides an invaluable addition to the arts community through professional training and performances rarely found in a city the size of Charlottesville. Ten years into their dream project, Clayborne says, “We have a unique mission that’s centered around the idea of health and wellness. We don’t feel talent is lost by not adhering to those harsh ideals of the normal ballet world.” So, the Charlottesville Ballet has no preference for body size or type; it just seeks athleticism, mastery and talent; and they incorporate cross-training and injury-prevention programs along with nutrition education into their dancers’ training regimens. Now the Charlottesville Ballet Company boasts nine full-time professional dancers from across the country and Japan, as well as four apprentices and six trainees. All boast outstanding credentials that range from studying at The Julliard School and the New York City Ballet to touring nationally. By 2011, Clayborne and Hartka felt pressed to push their mission farther and opened a training school. “We were capturing dancers after they’d already been through harsh environments,” Clayborne says of their early recruits, “so we felt we weren’t doing a full service to our mission by not including children.” Flash forward seven years and the Charlottesville Ballet Academy offers 99 classes a

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The HIGHLIGHT of the year is sure to be their “DECADE OF DANCE”... It will include dances from the Ballet Le Corsaire, including the GRAND PAS DE DEUX and the Odalisques Pas de Trois. week to its 615 students who range in age from 1 ½, in their “Parent and Me” classes, all the way up to 79. Dance disciplines from jazz and modern to hip-hop help ensure students see as many pathways open to them as possible. The academy also goes out into area schools to teach students who wouldn’t normally have resources to attend classes with their “Chance to Dance” program. Not ones to rest on laurels, Hartka and Clayborne dream of the future. They envision having their own larger facility, having the resources to pay their dancers more, inviting more guest artists and choreographers for collaboration, expanding their student programs and

much more. The Charlottesville Ballet performs the Nutcracker annually among other programs, such as this year’s mixed repertory “Evening of Romance.” The highlight of the year is sure to be their “Decade of Dance” in celebration of their 10th anniversary on May 5 at The Paramount Theater. It will include dances from the Ballet Le Corsaire, including the impressive Grand Pas de Deux and the Odalisques Pas de Trois. Even community members will be invited to rehearse for a spot on stage. Whether or not you leave your dance shoes at home, it’s sure to be a night to remember. ~

Bottom Image page 122 by Anne Blair; Top Image page 122 by Laura Carstensen | Images pages 123 & 126 by Laura Carstensen | Top Image page 125 by Keith Alan Sprouse; Bottom Image page 125 by Laura Carstensen


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ne can easily imagine standing in front of what is now Old Cabell Hall on the University of Virginia’s (UVA) grounds nearly 200 years ago with The Lawn and the new “academical village” laid out before you. Directly in front of you stands the new 77-foot tall Rotunda at the center of two flanking arms of colonnaded buildings. With more than a dozen stairs facing you, the feeling of grandeur is overwhelming. The strong classical pediment front is an imposing face. As you spin around, you can count 206 columns surrounding the green lawn. At 255 feet in length, the lawn drops 18 vertical feet across three terraces. And across the village, 216 students are seen living and learning. Thomas Jefferson dreamt of providing a well-funded public education. He fully understood the connection between personal growth and national strength. His vision flourished in his academical village where students and teachers pursued a higher education together. A self-taught architect who practiced in the classical tradition, Jefferson was heavily influenced by the work of Italian architect Andrea Palladio and his Four Books of Architecture (1570), which offered him classical design and construction rules. After designing and influencing many structures, including his personal home, Monticello, and the Virginia capital in Richmond, in 1816, Jefferson designed the plan for UVA’s original grounds or the area of buildings known as “The Lawn.” Jefferson’s design combined classrooms, dining halls, housing and utility spaces into a self-sustaining village. This approach of smaller buildings connected by covered walkways stood in contrast to the traditional academic structures being created under single roofs.

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Because disease and fire posed great threats to the single structures, Jefferson designed the first college campus containing smaller parts. Of his design at UVA, Jefferson wrote, “It is infinitely better to erect a small and separate lodge for each separate professorship, with only a hall below for his class, and two chambers above for himself, joining these lodges by barracks for a certain portion of the students, opening into a covered way, to give dry communication between all the schools. The whole of these arranged around an open square of grass and trees would make it, what it should be in fact, an academical village.”

originated in Greece and the two added orders—Tuscan and Composite—established by the ancient Romans. As a design strategy, Jefferson then tiered the over 250-foot Lawn in front of the Rotunda as well as the flanking colonnades and structures to further reinforce the significance of this magnificent central building. The remaining flanking structures of the Rotunda originally consisted of single classrooms on the ground floor with related faculty housing above. Behind each of the connecting colonnades, Jefferson proposed small single-celled student rooms. These original eight pavilions were each detailed differently so that the

The Rotunda was based on the FAMOUS ROMAN PANTHEON and decorated with the most ornate language of the THREE CLASSICAL ORDERS of ARCHITECTURE—Doric, Ionic and Corinthian... During Jefferson’s development of his design for the Grounds, he consulted with William Thorton and Benjamin Henry Latrobe, both renowned professional architects of the time. Both professionals suggested that the center pavilion be drastically different from the rest. This resulted in the design of the Rotunda, which served as the University library. The Rotunda was based on the famous Roman Pantheon and decorated with the most ornate language of the three classical orders of architecture—Doric, Ionic and Corinthian—that


grounds could serve as a built representation of classical architecture. Pavilion I presents a Doric pediment after the Baths of Diocletian in Rome. Pavilion V included the Ionic order, while Pavilion VII is the only one to incorporate a series of arches supported by columns. Throughout The Lawn, the brick columns and wooden details were all coated in stucco in an effort to represent carved stone. Lastly, the Rotunda and Pavilion III are the only buildings to present the Corinthian order reflected in true carved marble capitals imported from Italy. Today,

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These TWO ROWS OF BUILDINGS would house additional student rooms with intermittent hotels and dining halls directly opposite the COLLONADE PORTIONS of the original Lawn pavillions. These flanking rows of buildings became known as THE RANGES. students who live in these buildings flanking The Lawn are referred to as “Lawnies.” Each room is furnished with a desk, a bed, a rocking chair and a sink. Edgar Allan Poe resided in a West Lawn room, and then on the West Range, where visitors today can see room No. 13 displayed as it was in Poe’s era. Students interested in living along The Lawn, which is considered a great honor, are vetted through an application process and can only apply to live there during the last year of their undergraduate studies. In March 1819, Jefferson proposed that another row of buildings be placed on both sides of the east and west colonnades. These two rows of buildings would house additional student rooms with intermittent hotels and dining halls directly opposite the colonnade portions of the original Lawn pavilions. These flanking rows of


buildings became known as the Ranges. In paralleling the pavilion wings, they created a series of gardens and yards behind the original classrooms. The gardens and yards were intended to create practical spaces to help the academic village be self-sustaining. Walls surrounding the yards, thereby defining semi-private areas, were spaces for dairies, corncribs, laundries, smokehouses and other functions necessary to sustain life. Jefferson’s original defining walls consisted of single-depth brick stacked and installed in a curved wall design. The curves were integrated to soften the rigid plan as well as strengthen the single brick structures. Ultimately, the small scale of these yards proved to be limiting and additional areas surrounding the campus were created for agricultural uses such as vegetable gardens and livestock pens.


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Registered today as a National Historic Landmark and a UNESCO World Heritage Site, UVA’s Academical Village began construction in 1819 and finished two months after Jefferson’s death in September of 1826 with the help of over 5,000 enslaved African Americans, many of whom were skilled laborers, including blacksmiths, carpenters and stonemasons. Today, the buildings and grounds are maintained mostly by a University crew of artisans and craftsmen specifically skilled in the masonry skills and landscape species of the 18th century. Jefferson was such a detailed architect that he even specified that the bronze bell on the grounds have a two-mile acoustical range. In 1895, a fire from faulty wiring destroyed the dome of the Rotunda. Originally constructed in wood with tin-plated iron roof shingles, the reconstruction work began in 1898 and included a new terra cotta Guastavino “tile arch system” dome covered on the exterior in copper to mimic the Pantheon dome. Major work did not occur again until 1970 when a massive $58.5 million renovation began. This work included all new mechanical, electrical and plumbing systems, new roofing, a complete restoration of the exterior, and a renovation of the interior to return the building to its original state. During this renovation, the copper was removed from the dome and replaced with sheet metal. In 2013, the sheet metal was removed and replaced with 750 to 800 pieces of welded copper painted white, while other restoration is still ongoing. Jefferson’s Academical Village remains a world treasure, representing the first American university truly blending scholars and students in a living and learning environment. The true heart of the University, the Rotunda and The Lawn receive over 100,000 visitors each year who come to view the over 200-year-old architecture that is Jefferson’s masterpiece. ~

Images pages 128–129 by Jane Haley | Image page 130 courtesy of University of Virginia | Images pages 131 & 132 by Dan Addison | Images page 134 by Jane Haley (top image) & Dan Addison (bottom image)


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culture Creating Community with Food Melissa Palombi’s new cookbook Hoos in the Kitchen: Recipes from the UVA Community brings generations of Charlottesville residents and UVA alumni and staff together in this bind-up of over 60 recipes. After moving to Charlottesville and starting a job in the university’s Athletics Department in Marketing and Promotion, Palombi wanted to get to know the people of UVA and Charlottesville better, and decided to do so by finding the community’s connections to food. Each recipe in the book, which features photos by Sarah Cramer Shields, tells a story about an alumni or UVA staff member who takes a look at how food plays a role in his or her life. Palombi also includes tips and tricks of her own, and memories of cooking she has had with her family and friends, in addition to sharing how to make many of these recipes with local ingredients. Some recipes with local flare include Mini Pea Ravioli and Lamb Ragu, using sausage or lamb from JM Stock Provisions, or Bold Rock Steamed Clams. Her cookbook, which is available at Mincers and the University Bookstore, as well as the Cavalier Team Shop, is an officially licensed product with 15 percent of its proceeds benefiting UVA’s scholarship funds. Photos by Sarah Cramer Shields. Book cover courtesy of Mascot Books.


Rita Dove’s New Collaboration Matthew Burtner and Rita Dove, both current UVA professors, have come together to create a uniquely interactive musical work titled The Ceiling Floats Away. Burtner is a sound artist and professor of computer and compositional technologies, while Rita Dove, a Pulitzer Prize-winning former U.S. Poet Laureate, is a commonwealth professor in the department of English. The body of work, which has been released in album form by Ravello Records, includes a series of 13 poetry-andmusic pieces. To create the album, Burtner recorded Dove reading her poetry, and then composed music to the sound of her voice, taking into account phrasing, cadence and tonality. When performed live, audience members are encouraged to take part in the creative process using their phones. Outfitted with Burtner’s newly invented NOMADS software, listeners can reply to what they are hearing, and the software will send back individual sonic reflections, which sound like musicians or Dove’s recorded voice, via their phone. In The Ceiling Floats Away, music and poetry are ambiguous—music turns to poetry, and poetry dissolves into a flow of musical sounds. Photo of authors by Dan Addison.

Revealing Jefferson’s Mysteries John B. Boles, a 1969 University of Virginia PhD graduate, has penned the most comprehensive biography of Thomas Jefferson since Merill Peterson’s Thomas Jefferson and the New Nation. Boles’s Jefferson: Architect of American Liberty covers all aspects of Jefferson’s life, while keeping in touch with the political turmoil of his time. Boles gives readers new insight into Jefferson’s actions and thoughts on race as well, creating a well-rounded depiction of the man who was flawed, but whose ideas lived on and made him the architect of American liberty. Boles, now a history professor at Rice University, is an expert on the American South. Having studied the time period of Jefferson’s life for several years, Boles is trying to work out all of Jefferson’s mysteries and contradictions by looking at him from every angle of his life: as a politician, diplomat, party leader, executive, architect, musician, oenophile, gourmand, traveler, inventor, historian, land owner, farmer and slaveholder, as well as a son, father and grandfather. Photo of author by Jeff Fitlow. Book cover courtesy of Basic Books.

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culture A New Twist on the Legal Thriller Acclaimed author John Grisham has recently released another hit legal thriller, The Rooster Bar. Known for novels such as A Time to Kill and The Firm, Grisham’s novels always embody a sense of mystery and legal drama. The novel follows Mark, Todd and Zola, who came to law school for all the right reasons, but find out in their third year they’ve been deceived. They each took out student loans to a for-profit law school, but they eventually learn that the owner of the school is a shady New York hedge-fund operator who also owns a bank specializing in student loans. It is then that they realize they are in the middle of a law school scam. What follows is a race to expose the bank and the hedge-fund operator with hopes that these three friends can escape their debt and make some money in the process. Grisham, who attended the University of Mississippi School of Law, practiced criminal law for about a decade before serving in the House of Representatives in Mississippi from 1984 to 1990. Now a full-time author, Grisham and his family split their time between Oxford, MS, and Charlottesville. Photos courtesy of Doubleday.

Another Mitford Bestseller Number one New York Times best-selling author Jan Karon is back with her 14th novel in the beloved Mitford Series. Titled To Be Where You Are, the novel features three generations of Kavanaghs, and Karon artfully laces together the lives of two families and characters that readers have grown to know and love. Set in the fictional village of Mitford, nestled in the foothills of the Blue Ridge Mountains, the story focuses on father Tim Kavanagh’s realization that he doesn’t need a steady job to prove himself. Meanwhile, in a tragic turn of events, the newly married Dooley and Lace struggle with empty bank accounts. Karon, originally from Lenoir, NC, now resides in Charlottesville, VA. Photo of book cover courtesy of G.P. Putnam’s Sons. Photo of author by Candace Freeland.


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culture Style Icon Bunny Mellon Revealed This spring, Albemarle Garden Club held a Design Forum featuring New York Times best-selling author Meryl Gordon with Sir Peter Crane and Lady Elinor Crane of the Oak Spring Garden Foundation, a foundation dedicated to promoting and sharing the legacy of Bunny Mellon. Gordon spoke about her latest biography, Bunny Mellon: The Life of an American Style Legend, and unraveled the fascinating life of the style icon and 20th-century American aristocrat. Although Mellon was press-shy, Gordon gained insight from thousands of letters and diaries in addition to interviewing over 175 people about Mellon’s enigmatic life. Most famously known as a talented horticulturalist and the designer of the White House rose garden for her friend John F. Kennedy, Mellon also ran in the highlevel arenas of politics, diplomacy, art and fashion. She owned several homes around the world, including a 5,000-acre farm in Upperville, VA, which is now the Oak Spring Garden Foundation. During the event, Sir Peter Crane and Lady Elinor Crane spoke about her beautiful gardens, art collection and legacy. Photo of author by Nina Subin.

And The Awards Go To This April, the University of Virginia and the Thomas Jefferson Foundation at Monticello are honoring three citizens, who excel in areas that Jefferson himself worked closely on, with the 2018 Thomas Jefferson Foundation Medals. Sir David Adjaye OBE, founder of Adjaye Associates, who is well known for his original use of materials and sculptural designs, including the Smithsonian Institution National Museum of African American History and Culture, received the Architect Award. For the Citizen Leadership award, Morgan Carrington “Cary” Fowler Jr., an agriculturist and former executive director of the Crop Trust, is the recipient. Fowler spent decades working to increase crop diversity and conservation, and helped create the Svalbard Global Seed Vault—the world’s largest collection. The third and final award—for excellence in Law—goes to Frank H. Easterbrook, a judge on the U.S. Court of Appeals for the Seventh Circuit and the senior lecturer at the University of Chicago Law School. He is known for his proficiency in antitrust law, criminal law and procedure, and corporate law. Photo courtesy of UVA & Monticello.

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The beautiful rolling green hills, lovely views and sweetly grazing sheep in residence among the grapevines at Veritas Vineyard & Winery evoke the beauty of the English countryside. When Andrew and Patricia Hodson moved to Virginia in 1999 to pursue their passion for wine, Saddleback Farm in western Albemarle County was simply pastures. However, the couple shared a vision: that with care and attention, the land could be as beautiful as England, where they are from and where their romance first began. Five years ago, the eight-bedroom farmhouse where the Hodson family lived at Veritas Vineyard & Winery


The home’s comfortable interior is a mix of ANTIQUE FURNITURE, bold tapestries and TIMELESS ACCENTS, while the rooms also have the charming British names: Cornwall, Nottingham and Somerset. had become too large for the empty nesters. They were eyeing a smaller, modern home designed by the famous Hugh Newell Jacobsen that had come up for sale near a property in Afton, and, thus, needed to find a use for their beloved, former home. “We couldn’t quite decide what to do with the farmhouse, but turning it into a bed and breakfast meant we could keep it in good condition,” says Patricia. “We wanted to maintain the quality.” Since 2013, that quality has been on generous display for guests of The Farmhouse at Veritas, who benefit from the Hodson family’s English spirit of hospitality.

Additions have long since been made to the structure, while all but one of the bedrooms already had an en suite bathroom, which made turning the 1836 home into a multi-roomed guest house that much simpler. Situated just off the winding road to the winery’s tasting room, the farmhouse is a respite for guests wanting to stay closer to hikes on the Appalachian Trail or looking to put their feet up after a day of wine tasting. But watching the sun slip below the Blue Ridge Mountains or the morning fog melt from the vineyards that stretch in every direction might make it hard to leave the wraparound porch’s rocking chairs.

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Arrive in the EARLY EVENING to find yourself at the receiving end of the staff’s generous pours during daily “WINE HOUR,” and then stroll through the nearby KITCHEN GARDEN with the vineyards in the background.

“My aunt and uncle run the bed and breakfast and impeccably tend to the vines throughout the vineyard,” says Emily Pelton, the winemaker and eldest daughter of the Hodsons. The combination restaurant and B&B exudes sophisticated English style blended beautifully with a modern American flare. There is also a quaint cottage nearby that allows guests to experience a night in the country, waking with morning coffee served in charming British tea cups. For those who’ve visited Veritas Vineyard’s bustling tasting room or attended its popular “Starry Nights” summer concert series, nothing quite compares to waking up in the family farmhouse to views of the vines. “People really love the feeling of intimacy and relaxation,” Andrew says. “Even though some have just


come from Richmond or Charlottesville, when they spend the night here, they feel like they’ve gotten away.” The home’s comfortable interior is a mix of antique furniture, bold tapestries and timeless accents, while the rooms also have the charming British names: Cornwall, Nottingham and Somerset. Rich colors and gold accents lend a Virginia feel to an otherwise timeless ambiance that adds modern amenities to the charm of an early 1800s home. A pool table and soft leather chairs in the gathering room invite guests to get to know one another, if they would like. Arrive in the early evening to find yourself at the receiving end of the staff’s generous pours during daily “wine hour,” and then stroll through the nearby kitchen garden with the vineyards in the background.

Or, they can reserve a seat for a four-course FARMHOUSE DINNER of anything from SPRING ONION and shrimp sausage with Woodson Millls’ HERITAGE GRITS to 7 Hills strip steak over Shenandoah gold potatoes. Farmhouse Chef Andy Shipman and Pastry Chef Emily Proutt prepare the three-course breakfasts to order, serving them in a fireplace-warmed formal dining room in the winter or al fresco in warmer months under the pergola-style structure in the center of the garden when the weather permits. Buttery French toast tastes that much better when topped with strawberries ripened a stone’s throw away. All the herbs and much of the produce is grown on-site and guides the farmhouse’s seasonal menus, thanks in part to Shipman’s farm-to-table training at FOODE in Fredericksburg, VA. Consider walking off breakfast with a stroll through the expansive vineyard property, and don’t forget to


visit the tasting room for more wine and take-home bottles. Those who can’t get enough of the food at breakfast can order a ploughman’s supper of charcuterie and cheese to their rooms. Or, they can reserve a seat for a four-course farmhouse dinner of anything from spring onion and shrimp sausage with Woodson Millls’ heritage grits to 7 Hills strip steak over Shenandoah gold potatoes served Tuesday through Saturday. The dinners, paired with Veritas wines, are also an option for locals who want to get their foot in the door without staying for a weekend. But who knows, after a taste of the farmhouse’s hospitality, they might want to stay after all. ~

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scholar by nature, Thomas Jefferson was delighted not only by the beauty he found in the art, architecture and gardens of Paris but also by the intellectual conversation and social life of the city. Because his father insisted on providing him with a classical education, Jefferson felt a strong admiration for European culture at an early age, so it was only natural for him to take his curiosities abroad. Our third president began his journey to Paris in August 1784, when Congress sent him oversees to join Ben Franklin and John Adams as an American Minister to France. Upon his arrival, Jefferson first assumed the role of American tourist, but by the end of his five-year stay in 1789, Jefferson had adapted to the effortless elegance of the Parisian way of life. In Paris today, there are no shortage of museums, gardens and cafés to explore. Jefferson also took full advantage of the surrounding cultural monuments. The Jardin Des Tuileries, named for the tile factories that previously stood where Queen Catherine de Medici built the famous gardens in the 16th century, was a favorite spot of Jefferson’s. In a letter written to a friend, he explained how he would visit the gardens “almost daily.” Many well respected landscape designers have worked on the beautiful garden since its creation, most notably Andre Le Notre, the gardener to King Louis XIV, who re-designed the Tuileries to the French formal style in which they stand today. The perfect afternoon in Paris will always include a stroll through the lovely Tuileries to take in the spring scents—stopping to relax and enjoy a book in the iconic green garden chairs—and a visit at one of the expansive ponds to watch kids and adults alike race colorful sailboats.

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The perfect AFTERNOON IN PARIS will always include a stroll through the lovely Tuileries to take in the SPRING SCENTS... While Jefferson lived in Paris, the Musée du Louvre was the king’s palace. Today, it is the world’s most visited museum, housing over 38,000 priceless works of art from prehistory to the 21st century, including sculptures, paintings, royal artifacts and, of course, the Mona Lisa. Just as it was when Jefferson lived there, Paris is home to many influential artists. Jefferson himself met Jacques Louis David and posed for Jean Antoine Houdon for a portrait bust that was later exhibited in the Salon of 1789. In the city, there are also a plethora of cafés to stop at and enjoy a coffee and pastry. These quaint French eateries often include traditional fare such as chausson a la pomme fraîche, a flaky pastry filled with apples and cinnamon, or le croque-monsieur, a deceptively simple but infinitely satisfying ham and Gruyere cheese


sandwich. Many Parisian streets are home to charming local produce stands and flower shops, perfect for assembling a picnic spread. During springtime while the gardens are bursting with countless tulips and pink and white blossoms light up trees, the parks are filled with locals and visitors picnicking and enjoying the beauty and romance of the season. The Notre-Dame de Paris Cathedral, meaning “Our Lady of Paris,” is at the heart of the city. Built from 1163 to 1345, the cathedral is over 850 years old, and an architectural beauty. Located on the Île de la Cité, an island in the Seine River, the magnificent structure with its French Gothic style is decorated with ornate flying buttresses. Its awe-inspiring ceilings soar over visitors 200 feet above as they admire the immaculate stainedglass windows and centuries-old artwork.

Uncork yoUr Passion Our Winery is nestled at the foothills of the Blue Ridge, the heart of Virginia Wine Country. First Colony boasts breathtaking sunsets, charming Old World gardens, meticulously manicured-vineyards and newly-renovated facilities. The warm hospitality and elegant atmosphere will make you feel like kicking back and staying awhile.

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Taking in the ROLLING RIVER, one can imagine Jefferson strolling along its shores and understand how Paris could provide LESSONS IN history, architecture and even LIFE ITSELF. After enjoying the grandeur of Paris’s most famous museums and landmarks, a peaceful stroll along the Seine will present a quieter version of the city, where painters often set up their easels. Taking in the rolling river, one can imagine Jefferson strolling along its shores and understand how Paris could provide lessons in history, architecture and even life itself. Always eager to learn, Jefferson also wrote about engineering feats that he saw while in Paris. He admired the impressive hydraulic pumping system that kept the royal gardens watered and noted the graceful construction of Parisian bridges. Similarly, when he took a three-month sojourn through the surrounding countryside, he not only enjoyed the famously beautiful scenes in the South of France and northern Italy as many tourists still do today, but also exercised his keen powers of observation. Jefferson’s many journals of his time abroad include a treasure trove of notes about the soil, crops and growing techniques that would later influence his own extensive gardens, fields and orchards at Monticello. A visit to Paris is the perfect romantic adventure in springtime, so it’s easy to see why Jefferson enjoyed his time there so immensely. He described France as offering “treasures of art, science and sentiment,” and brought many French influences home with him to America that are visible throughout Charlottesville and at Monticello, which combine classical and contemporary French architecture. Jefferson amassed so many furnishings and goods that he needed nearly 200 crates in which to ship them back to Virginia. Jefferson’s time in France has no doubt left an everlasting impression on our local culture and traditions. ~


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thE EVolUtIon of an aRtISt: amy VaRnER Featured in Charlottesville Wine & Country Living Book Four

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Established in 1995 by an art history Ph.D., Les Yeux du Monde (The Eyes of the World) is a contemporary art gallery featuring rotating exhibitions of regional and national favorites. Open Thu-Sun from 1-5 and by appointment.

Where simple, delicious, humble food is served and received with the warmth in which it is made. Sweet pies, savory pot pies and breakfast hand pies are fresh and seasonal and made from scratch.



100 W Main St. • (434) 817-7880 • CaspariOnline.com

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Visit Visit our our new new retail retail shop shop location location adjacent adjacent to to our our floral floral studio, studio, at at Townside Townside off You will will also also off of of Ivy Ivy Rd. rd. You find find us us at at our our shop-inshop-inshop, shop, located located at at Foods Foods of of All All Nations. Nations. Tourterelle Tourterelle inspired inspired gifts, gifts. wedding Wedding and and seasonal décor, seasonal decor, and and always always gorgeous gorgeous flowers.flowers.

2261 Ivy Rd. • (434) 973-1211 • TourterelleFloral.com

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Discover the soft luxury and versatility of alpaca clothing which is lightweight, easy to layer, and the perfect choice for transitional clothing to span a change of seasons. Let us help you make the perfect gift choice for someone special or as a treat for yourself. 107 S Main St., Gordonsville • (540) 832-3075 • Find us on Facebook!

Annette LaVeLLe AntIQUeS “I scour local auctions, dealers and fairs throughout England, France and Belgium and choose only objects that I personally love. They tell the untold story of generations before us and fill any space with true craftsmanship and soul.” –Annette La Velle

Annie Gould Gallery

A unique art gallery located in the heart of Historic Downtown Gordonsville. Offering an assortment of works by artists from around the country.

101 S Main St., Gordonsville • (434) 906-2855 • LindenLaanAntiques.com lindenlaanantiques.com

121-B S Main St., Gordonsville • (540) 832-6352 • Find facebook.com/anniegouldgallery us on Facebook!

Peruse one of the Peruse one ofarea’s the most surrounding surrounding area’s most unique selections of unique selection European European customofframe custom and frame choices choices shop for and shop forartisanal unique gifts, artisanal unique gifts, organic apothecary, organic apothecary, local local paleo-friendly paleo-friendly chocolates chocolates and other and other favorites while you are here. studio favorites whileOpen you are here. on sitestudio with conservation Open on site with frame services.frame services. 117 S Main St., Gordonsville • (540) 832-3701 • CavalloGallery.com conservation



The Laurie Holladay Shop

Established in Princeton, New Jersey, 75 years ago, the family tradition continues! Exquisite gifts and accessories for all occasions, unique lamps and lampshades of every description. Expert lamp and fixture repair, restoration and custom design.



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All the elements of a Posh Life. Original clothing, clothing off-the-rack or made-to-measure, jewelry and accessories. A sister duo dedicated to assisting you with all of your fashion decisions. 107 S Main St., Gordonsville • (540) 406-5103 • Find facebook.com/PoshOriginalClothing us on Facebook!

Sara’s Jewel Box

Offering wearable art handcrafted by female artisans from imaginative blends of materials and methods— – for that finishing touch! Distinctive combinations of metals, glass, beads and stones inspire notice and comments wherever you wear them.

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A unique mix of old and new—antique American Oak furniture to trending gift items, including local artisans and products. Come enjoy the art, collectibles and special items for you or someone you love. 107 S Main St., Gordonsville • (540) 832-6348 • facebook.com/tresorsofgordonsville

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This 181+/- acres on the North Anna River is conveniently located between Charlottesville and northern Virginia. Follow trails that wind through mature forests, open fields and across the river on this park-like property. The interior of the house has warm, natural woods and an open floor plan that overlooks the river.

A beautiful property & a shrewd investment awaits the buyer of these 736+/- acres in Madison County. There are spectacular mountain views and extensive frontage on the Rapidan River. With approximately 400 acres in crops and 220 acres in pasture, this working farm provides both current income & future development potential.

Gayle Harvey Real Estate, Inc. VARiverRetreat.com (434) 220-0256 MLS# 541610 $1,385,000

Gayle Harvey Real Estate, Inc. GlenwoodFarmInVa.com (434) 220-0256 MLS# 565656 $4,784,000


Clore Road

This acre property combines a large 5BR ThisOrange OrangeCounty County14+/14+/acre property combines a large Federal style brick with stables, paddocks andpaddocks kennels, 5BR Federal style home brick home with with stables, resulting in an resulting elegant and farm. and kennels, in well-appointed an elegant andsmall well horse appointed The 1929was andbuilt upgraded years, smallhouse horsewas farm.built The in house in 1929over and the upgraded blending withperiod modern convenience. over theperiod years, features blending features with modern convenience.

Enjoy viewsover overthe theHebron Hebron Valley with Enjoy the views Valley with OldOld RagRag andand the the Ridge Mountains thebackdrop, backdropfrom from this this modern BlueBlue Ridge Mountains as as the and fireplaces, two and spacious spacious farmhouse farmhouseon on62+/62+/-acres. acres.Two Two fireplaces, 2 master master suites, a Gunite pool and beautiful landscaping make this is this aafabulous fabulousretreat retreatproperty propertyororfull-time full-timeresidence residencewhich which just minutes from thethe town of of Madison and Rt.Rt. 29.29. is just minutes from town Madison and

Gayle Harvey Real Estate, Inc. (434) 220-0256 (434) 220-0256 Price Upon Request Price Upon Request

Gayle Harvey Real Estate, Inc. (434) 220-0256 (434) 220-0256www.39CloreRdMadisonVA.com 39CloreRdMadisonVA.com $1,225,000






Garth Road Estate

The Chimneys

Magnificent brick Georgian on 21 private, gently rolling acres, just five minutes west of town. Expert craftsmanship, and beautiful architectural details throughout with high ceilings, heart pine floors, main level master, and five en-suite bedrooms. McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 MLS#574512 $2,950,000

Magnificent 273-acre estate at the base of the Blue Ridge Mountains offers offers spectacular spectacular views views in in all Mountains all directions directions along along with a completely renovated, 9,000-sq.ft. main residence. with a completely renovated, 9,000 sq. ft. main residence, Two guest homes, two barns and two lakes. 2 guest homes, 2 barns, and 2 lakes.


Solliden Extraordinary 247-acre estate showcases an exquisite main residence, residence, stone stone guest guest cottage, cottage, stone stone barn, barn, restored restored 1800s 1800s log house, and seven acres of world-class gardens. log house, and 7 acres of world-class gardens. McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS#560478 $3,450,000 McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS# 560478 $3,450,000

McLean Faulconer, Inc. McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 thechimneysfarm.com Jim Faulconer (434) 981-0076 TheChimneysFarm.com MLS#554020 $3,900,000 MLS# 554020 $3,900,000


Ragged Mountain Farm Unbelievable value in Ivy! Stately Federal-style residence on 3+ acres with 1st and 2nd floor master suites, Chef’s kitchen, and superb finishes. Blue Ridge and Ragged Mountains views. Only 10 minutes west of Charlottesville. McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS# 562334 $1,625,000

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1149 Millmont Street, Charlottesville, VA | 434.293.5011


H E A R T S O N F I R E S T O R E S , AU T H O R I Z E D R E TA I L E R S , H E A R T S O N F I R E .C O M

Profile for Ivy Life & Style Media

Wine & Country Life - Book 6 - Spring Summer 2018  

Life and Style in Jefferson's Virginia. Formerly Charlottesville Wine & Country Living.

Wine & Country Life - Book 6 - Spring Summer 2018  

Life and Style in Jefferson's Virginia. Formerly Charlottesville Wine & Country Living.