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TEE UP, UNWIND & BELONG at the foothills of the Blue Ridge Mountains

At Keswick Hall & Golf Club, a prestigious club offering a distinct lifestyle in central Virginia, members belong to unwind. Enjoy the benefits of unlimited golf on the newly-designed Pete Dye course, access to the driving range, golf groups, distinctive dining experiences and resort events. Join the club.


“Purple Cherry Architects is a firm that deserves high remarks. Cathy’s dedication to her craft and remarkable vision is amplified by her outstanding staff. We feel very fortunate to have the Purple Cherry team working on our project.”

COMING HOME Cathy Purple Cherry and her husband of 37 years are returning home to the Shenandoah and Blue Ridge mountains. Born and raised in Virginia, Cathy ultimately landed in Annapolis where she grew a large architectural firm specializing in high-end custom homes and estates. With three children transitioning to independence, she has come back to the mountains of her childhood and is excited to be building her final home on top of Ennis Mountain in Afton. Cathy is passionate about extending her practice through D.C. and down the range to Charlottesville. Cathy’s intense love for the mountains has always been deeply rooted in her, as has her strong commitment to community — this mountain girl is excited and proud to call Charlottesville her home.

701 Water Street E. Charlottesville, VA 434.245.2211

1 Melvin Avenue Annapolis, MD 410.990.1700

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Your Purchase Small businesses are at the heart of our neighborhoods, the core of our local economy and the loving spirit of our town.




Here at Charlottesville Wine & Country, we truly believe that Charlottesville loves, not hates. That is why, in light of recent events on our beloved Downtown Mall, we urge you to patronize our locally-owned businesses on the Mall who have struggled financially in the wake of these events. We will be donating 100% of net proceeds from the sale of our “Charlottesville Loves” bags to the Heal Charlottesville Fund, established by the Charlottesville Area Community Foundation. Please support this and other local efforts and campaigns to not only move our community forward, but most importantly, help our Downtown Mall thrive.

SHOP DOWNTOWN Alakazam Toys & Gifts Alton Lane Ana Cavalheiro Fine Jewelry Angelo Jewelry The Artful Lodger Bittersweet Clothing & Accessories Blue Whale Books Boutique Boutique & The Shoe Store Next Door Caspari, Inc. Consignment House C’ville Arts Cooperative Gallery C’ville City Market Daedalus Darling Boutique Derrière de Soie DeLoach Antiques E.G. Harris Fine Arts Hedge Fine Blooms Honey Ryder J. Fenton Too Jean Theory Jefferson Coin Shop Kingsmill Jewelers La Libellule Low-Vintage Lynne Goldman Elements Magpie Knits Mead Antique Oriental Rugs Melody Supreme Men and Boy’s Shop New Dominion Bookshop Oakley’s Gently Used Books Oyster House Antiques O’suzannah Goods Race Jewelers Read It Again, Sam Rock Paper Scissors Rosewood Antiques Roxie Daisy Sealed with a Kiss Spring Street Boutique Timberlakes Drug Store Ten Thousand Villages The Impeccable Pig The Jeweler’s Eye The Spectacle Shop Treasures Through Time Tuel Jewelers Verdigris and more! Shop, dine & enjoy!


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, 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 | Michael Bailey, Jen Fariello, R. L. Johnson, Rachel May, Robert Radifera, Beth Seliga, Aaron Watson W R I T I N G & E D I T I N G | Jennifer Bryerton, Becky Calvert, Amanda Christensen, Brielle Entzminger, Melissa Close-Hart, Katelyn Frakes, Jody Hobbs-Hesler, Caroline Hirst, Catherine Malone, Brian Mellott, Elizabeth Morgan, Abby Meredith, Allison Muss, Sarah Pastorek, Sarah Payne, Jisel Perilla, Matthew Reilly, Mandy Reynolds, Madison Stanley, Eric J. Wallace 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 | Carath DeFrancia, 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, 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.








DuCard Vineyards Pursues Sustainability From Cork to Compost




42 MEET THE CHEF | Mel Walker

Rappahannock Oyster Co. Helps to Rebuild the Industry



58 LOCAL FLAVORS | Southwest Pairings

LIFE & S T Y L E 64 LURE MAKER | Chuck Craft


72 COUNTRYSIDE FÊTES | Tailgating at Montpelier 98 METALSMITH | Liz Hanson 100 THINGS WE LOVE | CHO•ho Style



Explore Our Area’s Hidden Beauty


AN ENGAGING WEEKEND page 76 Celebrating Love & Romance in the Vineyard

AN ELEGANT OASIS page 86 A Sophisticated Blue & White Makeover

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


1 2 0 THE ARTS SCENE | The Jefferson Theater 138


1 4 2 TRAVEL LOCALLY | Prospect Hill





Local Artist Brielle DuFlon Uses Different Mediums to Support Larger Causes




Ben Rous, Charlottesville Symphony’s New Music Director, Plans Dynamic Pairings




Commemorating the First 200 Years, Envisioning the Next 200




UVA Phenomena Chris Long Uses Waterboys Initiative to Bring People Together




Exploring the Rolling Hills & Charming Villages of Tuscany


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 local of number weeklies and regional publications. In her spare time, she enjoys teaching cooking classes as well as the local wine scene.

Amanda Christensen is currently studying for a degree in Media Studies at UVA. She enjoys opportunities that allow her to explore and combine her passions for writing, photography and Charlottesville.

Melissa Close-Hart of Junction has been in the restaurant business since age 16. She graduated from New England Culinary Institute as Alumna of the Year in 2005 and has since been a James Beard semifinalist four times.

Katelyn Frakes is pursuing a degree in media arts and design at JMU. The Virginia native looks for ways to combine her love of travel, food and culture with her passion for writing.

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.

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 the many intersections of art and community in Charlottesville.

Brian Mellott has a master’s degree in education and is a writer and photographer whose work shows his passion for food and the people who create it.

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

Sarah Pastorek, our Senior Editor, has degrees in English and Journalism and a master’s in HR, and her work can be seen in many of our publications.

Jisel Perilla has worked in Panama and Colombia and has written for many publications including Frommers, the internationally-famed travel guides.

Matthew Reilly is the outdoor columnist for The Rural Virginian. His work also regularly appears in Virginia Wildlife, Eastern Fly Fishing, Fly Tyer, and Hatch Magazine, among others.

Mandy Reynolds has a master’s in art and history, enjoys the written word and is an avid traveler. She worked as a press liaison for the Edinburgh International Festival while studying in Scotland.

Eric J. Wallace’s writing has appeared locally as well as in Backpacker Magazine, All About Beer, Twisted South, Scalawag, Canoe & Kayak, Adventure Kayak, and other national magazines.


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.

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.

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 many of our publications.

Rachel May, a Virginia-based photographer, enjoys adventuring across the globe with a passion for beautiful light, impeccable composition and joyfilled moments. Her desire is to deliver a genuine document that is well balanced between fine art, documentary & classic portraiture, while preserving the most valued relationships & moments. Her work has been featured in our other publications, Southern Living, Brides, Southern Weddings and more.

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.

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.

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TASTING Jake Busching’s New Label Once Jake Busching made the connection in his mind between place and flavor, a soil-based winemaking philosophy blossomed, and now the well-known local vintner has a new label: Jake Busching Wines. Busching makes wines from some of his favorite vineyard sites around the state using a soil-to-bottle approach to create elegant and vibrant wines. The monochromatic watercolorstreaked labels encapsulate the natural elements and the process of the earth-bound approach to making wine. Currently, Busching has released a 2016 Viognier, a 2015 Cabernet Franc, and a 2015 Orphan no. 1 Pinot Gris, as well as a limited edition 2015 F8 Red Blend. With only 75 cases produced, the F8 is enveloping and bold today, but will age to perfection within 15 years. He has also worked with many local vineyards, some of which include Keswick Vineyards, Pollak Vineyards, Michael Shaps Wineworks and Grace Estate Winery.

Local Mixology Book Released Concocting the perfect cocktail can seem daunting when there are so many liquors, mixers, fruits and even vegetables to choose from. With the local spirit industry on the rise, now is the best time to brush up on your mixologist skills. Need some inspiration? Micah LeMon’s new book The Imbible is the perfect go-to for beginners and cocktail enthusiasts alike. LeMon breaks down the principal components of every drink—spirit, sweet, and sour or bitter—and explains the roles of each so readers gain a deeper appreciation for crafting cocktails. A bar manager at the James Beard Award-nominated Alley Light, LeMon knows mixology. His book also offers an in-depth exploration of the bartender’s tools and techniques as well as over forty drink recipes— both classics and exclusive originals. Using his expert advice, try making a cocktail with entirely local ingredients. Combine liquor from Vitae Spirits Distillery, fresh fruit from Henley’s or Carter’s Mountain Orchard and herbs from your own garden to the make a delicious, original cocktail that’s all your own. Image by Tom McGovern.


A Bountiful Harvest Raise a glass to the 2017 harvest! Across Virginia this season, vineyards were yielding big returns—well up to about 500 tons, or 6 percent statewide—despite nationwide predictions that the U.S. would see a drop in the overall harvest volume. For winegrowers in our region who had suffered from the deep cold of the 2015–2016 winter—our coldest in more than a decade—this was a welcome relief. A mild winter and a spring free of late frosts combined with early warmth welcomed flush growth and strengthened root systems in area vineyards. Followed by less-than-average rainfall during the growing season, the 2017 grapes happily moved forward with prolific fruiting. The early rain down into the roots and more foliage on the vines have translated into more character in the grapes as well. Sharon Horton of Horton Vineyards shares that this has been “the most exuberant harvest I’ve had in 28 years. The cool evening moved the sugars for us,” she says. “Our Cabernet Franc, among others, proved to have done exceptionally well.” Also in Virginia, apple and peach orchards benefitted from the weather and are harvesting earlier and heavier fruit loads. Veraison, the onset of ripening, began days and even weeks earlier at area vineyards in comparison to previous years. “For us, we started seeing early bud break approximately 10 days to even two weeks earlier than normal,” Horton says. All-in-all, there is a lot of excitement about this harvest’s upcoming wines. Image by R. L. Johnson.


picked a record 500 tons of grapes this year.


were recognized in the annual “101 Best Wineries in America 2017” by The Daily Meal.


renovated and expanded their guest spaces.

BLUE MOUNTAIN BREWERY was awarded a VRLTA (Virginia Restaurant, Lodging & Travel Association) Ordinary Award.

The COMMONWEALTH COLLECTIVE was formed between four wineries, Ankida

Ridge Vineyards, Early Mountain Vineyards, Stinson Vineyards and Veritas Vineyard & Winery, to help promote Virginia wine in the southwest region.


COOPER VINEYARDS is changing its

Out of 356 beers in 24 categories at this year’s VIRGINIA CRAFT BEER CUP COMPETITION, six local breweries, including Lickinghole Creek Craft Brewery (1 award), Pro Re Nata Brewing Co. (1 award), South Street Brewery (2 awards), Starr Hill Brewery (1 award), Three Notch’d Brewing Co. (2 awards) and Wild Wolf Brewing Co. (1 award), brought home awards.

name to Fifty-Third Winery & Vineyard.


Appalachian Trail Conservancy (ATC) and will donate $1 per case of Trail Angel Weiss sold to the ATC.

DUCARD VINEYARDS is releasing a new Shenandoah vintage in April 2018 to help raise funds for the Shenandoah National Park.

STONE MOUNTAIN VINEYARDS was purchased by Jim and Deanna Gephart, who are undertaking renovations.

opened a second location with a restaurant in Charlottesville at IX Art Park, making it their fourth location.

Andrew Hodson of Veritas Vineyard & Winery and Chris Parker, founder of New Horizon Wines, formed the VIRGINIA WINE ACADEMY and will begin offering courses and workshops at the Piedmont Virginia Community College.

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TASTING Virginia’s First Vermouth Flying Fox Vineyard is where winemakers Emily Pelton and Elliott Watkins of Veritas Vineyard & Winery explore exciting techniques and flavor profiles. One of their first projects was creating Virginia’s first vermouth wine, an aromatized, fortified wine, flavored with botanicals. The vermouth’s first two blends, a rosé strawberry with locally-grown rhubarb and seasonal botanicals for spring (now in limited quantity), and a popular peach one for summer (which is already sold out), create a distinctive bittersweet quality. The combination of seasonal fruits and flavors blend together so that each mouthful brings out the unique flavors in a perfectly balanced way. The much anticipated fall vermouth will feature an orange and turmeric blend, while the winter vermouth will consist of apple and cranberry. Other exciting upcoming projects include developing the vermouth further, as well as the release of a new Sly Fox Wine line and a Sparkling Wine Program in the new year. Image by R. L. Johnson.

Green Brewery of the Year Wild Wolf Brewery was honored for the second consecutive year when it was named the Green Brewery of the Year by the Virginia Green Travel Alliance. The brewery has demonstrated a commitment to excellence in its product as well as in its sustainable practices. From composting to recycling to packaging, Wild Wolf reduces its waste and environmental impact while creating high quality beer. Remaining locally sourced and working with nearby farms has reduced transportation fuel and also ensured high quality, local products that can be used in their restaurant kitchen. The food is made from scratch, which eliminates packaging and the compost project on-site helps grow the delicious vegetables used in their meals. Numerous initiatives like these examples drew the praise of the Virginia Green Travel Alliance, and led to Wild Wolf’s recognition. Patrons were encouraged to celebrate the award by visiting Wild Wolf and bringing along recycling that could be exchanged for reduced prices on beer or Wild Wolf home brew equipment. Image Courtesy of Wild Wolf Brewing Company.


Harvest C E L E B R A T I O N

An Elegant Farm-to-Table Dinner Event Celebrating the Harvest of 2017 for Jefferson’s Virginia

at Veritas Vineyard & Winery featuring the work of Award-winning Winemaker Emily Pelton and Executive Chef Joel Walding

November 16th Featuring: • Four-Course Dinner with Wine Pairings • Live Music • 2017 Gold-Medal Petit Verdot Tasting Competition • Stunning Food, Excellent Wine, Great Company & more Limited seating. Please reserve tickets early at

TASTING Hops Wine Inspired by local cideries, CrossKeys Vineyard used local hops to create a Hop Wine under their Fruit Divine label. After three months of experimentation with hops and different recipes, winemaker Stephan Heyns found the ideal blend of flavors to create something sophisticated and different from what people had tasted before. Nicely acidic with just a little bit of residual sugar, this light, refreshing wine is just off-dry and infinitely sipable. Contrary to what the name Hop Wine might suggest, this isn’t a bitter drink, because Heyns adds the hops cold to the wine rather than boiling them. The bitter flavors aren’t released either; instead, the aromatic wine has a citrusy, fruity, definitively winey taste. Image by R. L. Johnson.

Virginia Cider Week For the sixth year, cideries in Virginia will celebrate Cider Week with events like the “Annual Cider Smackdown” in support of the craft beverage’s comeback. Local favorites Albemarle CiderWorks, Potters Craft Cider and Castle Hill Cider will be among the participants. Hard cider has been made since the colonial era, but the Industrial Revolution and Prohibition led to the decline and destruction of many cider orchards. The resurgence of this beverage has led to the production of a wide variety of tastes, from dry—Castle Hill’s “Terrestrial 2013”—to sweet, such as Albemarle CiderWorks’s “Pomme Mary,” which is made from vintage American cider apples. For all the variety in taste and flavor, most Virginia ciders are flavored by two native apples, the Old Virginia Winesap, which adds body, complexity and tannins, and the Albemarle Pippin, which contributes structure and tartness from its green skin. Image by William Walker.


Eat, Drink, & Be Merry Wild Wolf Brewing Company, is located on 10+ acres in the heart of the beautiful Blue Ridge Mountains (along the Brew Ridge Trail), just 25 minutes from Waynesboro, 40 minutes from Charlottesville and Lynchburg and an hour and a half from Richmond. We pride ourselves on our freshly prepared, locally sourced cuisine in both our family friendly restaurant, as well as our 140 seat Event Center. Happily, sustainability equals deliciousness! With 13 different beers on tap, we will have something to make everyone happy. Our unique Event Center is rustic, chic and features a cherry wood bar, barn doors, hardwood floors, unique chandeliers with Edison lighting and many options for customization. Our new Special Event Menu provides many a la carte options, allowing you to create the ideal menu that matches your special occasion. Spectacular indoor and outdoor spaces make Wild Wolf Brewing Company a versatile & accommodating year-round venue for a great dining experience or to hold your special social event, whether it is a wedding ceremony/reception, rehearsal dinner, cocktail party, reception, board retreat or corporate event. Our beautiful outdoor space includes a rustic water wheel, koi and goldfish ponds, gazebo, hopyard and views of the Blue Ridge Mountains. Your visit or event will be a picturesque moment to cherish forever.

2461 Rockfish Valley Hwy, Nellysford, VA 22958 | 434.361.0088





s the 2016 Virginia Green Winery of the Year, DuCard Vineyards focuses on sustainable practices—activities that are ecologically sound and socially responsible—in all phases of its operations. From growing grapes and making the wine to sharing it with customers in the tasting room and supporting the local community, it’s been a priority and driving force for owner Scott Elliff for nearly two decades. Turning and twisting through the countryside of Madison County, past the turn for Graves Mountain Lodge, you go through a tunnel of trees with their

burnished leaves before breaking through the other side to see DuCard Vineyards nestled at the side of Old Rag Mountain. The vineyard began planting vines in 2001, with DuCard initially selling its grapes to other wineries, who then went on to win awards. After great reception to these early wines, Elliff built a winery and tasting room, and opened to the public in 2010. “There was no real plan here,” he says with a laugh. “All of this just evolved one step at a time, sort of a hobby gone wild I guess.” Production has tripled since then, and facilities have all been expanded, too. It’s still a boutique operation though, growing its own grapes and making

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Viticulture students are able to come and STUDY DuCard’s vineyard practices, ADOPTING a row and OPERATING it under supervision throughout the season... small batch wines on-site. In fact, the farm winery is the only place to purchase their wines. For more than 10 years, DuCard has offered a Canopy Management class for the viticulture and enology program of Piedmont Virginia Community College. Viticulture students are able to come and study DuCard’s vineyard practices, adopting a row and operating it under supervision throughout the season, thus helping to promote growth in the Virginia wine industry’s trained labor force.


At DuCard’s tasting room, you notice the solar panels crowning the rooftop. The panels provide electricity for the heating, cooling and lighting of the tasting room as well as in the winery building behind it. There’s even a Tesla charging station, one of only two at wineries throughout Virginia. “You can recharge your car, other electric models, too, while recharging yourself with some wine,” quips Elliff. When you walk inside, you’ll admire the beautiful recycled hardwood floors, sourced from a 100-year-old

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“We are truly based in NATURE,” Elliff says. “We border the Shenandoah National Park, so it’s PARTICULARLY APPROPRIATE that we respect our environment and operate SUSTAINABLY AND RESPONSIBLY...” barn on the property that was disassembled. In addition, DuCard has virtually eliminated the use of plastics in the tasting room, instead using utensils and cups made from fully biodegradable corn- and potato-based starches. Even its wine bottles are green—20 percent lighter— which reduces DuCard’s carbon footprint. “We are truly based in nature,” Elliff says. “We border the Shenandoah National Park, so it’s particularly


appropriate that we respect our environment and operate sustainably and responsibly. My view is that everybody can do something, and we just try to do our part.” DuCard extends its green practices to the vineyard, and the winery, too. Vineyard operations seek to minimize spraying, utilize organic or low-impact materials whenever possible, and deploy biological methods and other means to protect the vines. In the

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Working alongside Elliff is JULIEN DURANTIE... Durantie spent his summer vacations with his grandfather, who started a BORDEAUX family vineyard in the 1970s. winery, grape by-products are composted and used in the fields to enrich the soil. Elliff also actively supports the local community. DuCard frequently offers its unique Barrel Room Food & Wine Pairing Experience for local charity auctions. And several of its wines are focused on supporting local organizations. Its new Shenandoah wine, an aromatic semi-sweet white with peach, apricot and lychee notes, with a label depicting White Oak Canyon just down the road, supports the fundraising efforts of the Shenandoah

National Park Trust. Working alongside Elliff is Julien Durantie, the vineyard’s manager and head winemaker. A Bordeaux native who has been at DuCard for 10 years, Durantie spent his summer vacations with his grandfather, who started a Bordeaux family vineyard in the 1970s. He would tend the vines and learn the skills needed to run a vineyard. Going on to study food science and technology, he later came to the United States as an intern at DuCard to learn about the American wine

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“Growing wine in VIRGINIA has so many challenges... But, the Virginia industry is DYNAMIC AND VIBRANT...” market, and has been here ever since. “Growing wine in Virginia has so many challenges, from spring frosts and summer humidity to late season hurricanes. But, the Virginia industry is dynamic and vibrant. While I certainly apply my French training and experience, many practices have to be adopted to match the local terroir.” Spend just five minutes with Durantie, and you’ll feel his passion for the craft. DuCard Vineyards offers a full range of wines for every taste, including Viognier, Chardonnay, Cabernet Franc, Petit Verdot and delicious blends, with several being featured in showcase events in the Virginia wine industry. Nearly all of the grapes come from the


eight-acre on-site vineyards or several off-site locations operated or controlled by DuCard, and wines are all made on-site. “Customers ask us all the time now whether we grow the grapes and make the wine, and the answer is an overwhelming yes, of course,” says Elliff. DuCard offers a true “farm winery” experience. Striving to be good stewards of their land and the surrounding environment, the DuCard team is humbled by the responsibilities that come from being an ecoconscious winery. No matter what is needed to continue its sustainability, DuCard will forever enjoy sharing their story of a “hobby gone wild.” ~


EXPLOREHOMESTEADPRESERVE.COM | 540.315.8870 EXCLUSIVELY LISTED BY NATURAL REALTY | CHAD ROWE - PRINCIPAL BROKER These materials are intended to provide general information about certain proposed plans of The Village at Warm Springs Farm in Homestead Preserve. All materials, photos, renderings, plans, amenities and improvements are subject to change. This is not intended to be an offer to sell property in Homestead Preserve, nor a solicitation of offers to residents of CT, HI, ID, IL, NY, NJ, & OR, or to residents of any other jurisdiction where prohibited by law. Any promotions associated with this offer are limited and Natural Retreats has the right to change those promotions at any time at its sole discretion.





Sharon Horton Having grown up on a farm in the Midwest, Sharon Horton of Horton Vineyards finds the outdoors to be her oasis. What began for her and her husband, Dennis, as a small at-home vineyard in the 1980s has bloomed into a successful family-run contributor to the Virginia wine industry. Identified as having greatly influenced the wine landscape of Jefferson’s Virginia, the Hortons helped jumpstart the area’s direction by planting the first Viognier and Norton grapes. What experiences led you to start of Horton Vineyards? It all started from my husband’s [Dennis] dream to grow grapes. After moving to Virginia, he saw the potential in the area to grow certain kinds of vinifera varietals. It was in our front yard that he planted our first vines. A trip to the Rhône Valley in Southern France lead to learning more about grape varietals that would do well here. Why winemaking/growing? What got you into it, and how long have you been doing it? We [Dennis & Sharon] wanted to start a winery and knew that we had to have the right kinds of grapes to do so— ones that would give us consistent quality year-after-year, which led to having our own vineyard as well. We have been established since 1989, so for 28 years, we have loved what we are doing and what we share with the community. Where or from whom did you learn the techniques used at Horton Vineyards? The learning came from many different experiences. The techniques for setting up the vineyard came from our time in California, where we learned a lot. For instance, the open lyre system was a practice we took away because of the rainfall and wetness that Virginia is known to have. With this system, the air can flow through the vines with ease. We also went to seminars at Virginia Tech. But the bulk of information, like what grapes to plant, was self-taught through reading, research and a lot of trial and error.

You mentioned you also do projects with Virginia Tech. What types of research has Horton Vineyards done with the university? We have had students in their Ph.D. program come out to conduct research. One project was about the brown marmalade stinkbug and how they might affect the wine with their scent. They learned that it would eventually filter out before the wine was bottled. We also worked with them on influences of fruit flies. Since, we first started the vineyard, we’ve wanted to share both the good things and the bad things, to educate one another on the climate and to help strengthen the local wine industry as a whole. What is one tradition you feel strongly about continuing at Horton Vineyards that has played into its success? Growing grapes that grow well in our state. Or in other words, doing what is best in the Virginia climate. We also believe that thinking outside the box is good and to then try something if you think it might be successful. Of all the wines you have made, which is your favorite and why? I would have to say out of our 42 wines (some being blends) my favorite to grow is the Viognier. It’s not only easy to grow but also constant and versatile in winemaking. It is constant because even when it rains the sugars will stay the same. We also have a Sparkling Viognier, one of few, if not the only one, that we are aware of in the state.

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Horton Vineyards is identified as bringing the Viognier grape to Virginia. Where did you first learn about the grape? During our travels to California, we learned about the grape’s success and the climate it does well in. We planted our first vine of Viognier in 1991 and saw our first bottle in 1992. Currently, we have 17 acres of this grape, which shows that it has done well for us since that very first planting.

What are your goals and aspirations for the Virginia wine industry? It’s simple—to keep planting the right varietals at the right sites and making good wine.

Which grapes did extremely well at Horton this past year? The Touriga Nacional and Cabernet Franc did extremely well this year. The sugars went up nicely because of the warmer weather and cooler evenings.

What bottle of wine is open in your kitchen right now? Not surprising, it’s a bottle of Norton. This has always been my favorite wine to drink, ever since living in Missouri. With it being from the Midwest, the Norton is a hybrid, not a vinifera. It has a nice soft tannin taste and does great with spicy foods.

Do you have a new wine coming out or is a new one on the horizon? We do! We are very excited about our new Pinotage Rosé. I believe there are only around 68 acres of this varietal in the U.S., and it’s a grape that comes from South Africa. It has a smoky taste and is a cross between a Pinot Noir and a Cinsaut. It has proved to do well for us in Virginia so far and is most often picked early.


Do you see winemaking as a science or an art form? A science, because it doesn’t always come out perfect. You have to know what you are doing in the lab in order to balance everything when necessary.

In closing, what would you like to share with wine consumers? I ask that they remember the grower and the crop that they bring in, because that is the starting point for the wine you continue to love. ~

escape unwind indulge 540.317.1206 |



Chef Melissa Close-Hart of the Belmont restaurant, Junction, brings Southwestern dishes to Charlottesville seasoned with her custom blend, “Cowgirl Spice.” Partnering with locals at The Spice Diva, Close-Hart created a versatile and robust spice that pairs well with a variety of meats traditionally associated with Southwestern cuisine. The chili peppers, ancho chili and Mexican chili powder used in the mixture are low on the Scoville scale, which measures the pungency of chili peppers. This mild masterpiece makes for a wonderful rub to use on ribs, chicken or beef, as well as in chili. The spice is both approachable and flavorful, and hits the spot for lovers of Tex-Mex cuisine. The Spice Diva refers to the spice as “Melissa’s Junction Mix,” recognizing the local cowgirl for her delicious creation. Image by R. L. Johnson.

Wine Wednesdays at Pippin Hill have something special to offer in the kitchen this fall. Pippin Hill Cooking School is offering classes on Wednesday evenings that are focused on pairing seasonal favorites with signature wines. Their new Chef, Ian Rynecki, conducts an intimate cooking class with hands-on demonstrations, followed by dinner and wine. Attendees can pick fresh produce from the Chef’s garden for an authentic vineyard-to-table dining experience. Sign up for the “Fall Harvest Cooking Class” on October 18 or “Culinary Gifts for the Holidays” on November 22. Fall Harvest will focus on seasoning vegetables to artisanal perfection, while Culinary Gifts will help prepare you for the food frenzy of the holiday season. Image by Eric Kelley Photography.

THE “OTHER” SYRUP Passionate about nature and living off their land at Falling Bark Farm in Berryville, Virginia, Travis and Joyce Miller made products such as sassafras tea before deciding to try their hand at syrup. When the Millers first began making their hickory syrup, it was as a post-retirement project the two could do together. The popularity of the dark, smoky flavor of their hickory syrup took flight and lead to five overall flavors of syrup—whiskey barrel-aged, brandy-infused, vanilla bean, a brandyand-vanilla combination, and the original. The syrup blends together hickory barks from surrounding forests, re-purposed bark from dead hickory trees and bark collected from hickory processing companies. While pancakes and French toast drizzled with these flavors are a crowd favorite, the smoky flavor pairs well with salmon dishes, sweet potatoes and squash. It also does well when added to cocktails, soda and apple recipes, giving them an extra kick. Image by R. L. Johnson.


OLD-FASHIONED GRITS Woodson’s Mill Grits are made under the highceilinged roof of a historic rustic Mill, circa 1794, near Lowesville, Virginia. These all-natural grits are made by hand in small batches. The slow, methodical process of stone-grinding helps to preserve the oils, moisture and nutrients of the grits. The Woodson Mill method also produces the rich flavor and the creamy texture about which people rave. The Piney River powers the Mill’s overshot wheel, which makes the operation renewable and sustainable. Will Brockenbrough, son of the man who purchased and helped restore the Mill to its 1794 glory, maintains that grits ought to be served alongside anything for breakfast, lunch or supper. Adding milk to the grits yields a creamy texture that makes for the best side southern comfort has to offer. Image Courtesy of Woodson’s Mill.

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University of Virginia students are bringing a new meaning to farm-to-table dining in Charlottesville. A student-led project installed five hydroponic farming system displays in the dining halls around Mr. Jefferson’s university. Hydroponic farming is a sustainable initiative that produces plants with less water, less energy and more efficiency, growing foods up to four times more quickly using 90 percent less water. This $6,500 initiative was undertaken by a fourth-year student in the spring of 2017, and is now in full bloom on Grounds. The end products are foods such as lettuces, arugula, kale and spinach, which are free of GMOs (genetically modified organisms), pesticides and inorganic fertilizers. As Mr. Jefferson said of agriculture, “cultivators of the earth are the most valuable citizens.”

Virginia Gentleman’s new brand of sauce combines their 80-proof, small-batch bourbon with smoked chili peppers to create a Bourbon Chipotle Hot Sauce, a powerful and nuanced taste that is perfect for a host of different meats. The flavor profile is as much of a mouthful as its name, and you will savor every drop. The bourbon base pairs well with a smoky flavor and the tang of citrus, creating an ideal balance of flavors. The chili peppers provide an exciting spice and retain a strong kick that is just the right amount of heat for the robust and delicious sauce. The combination of heat and flavor make for the perfect topping to drizzle over a traditional Virginia barbecue sandwich at a tailgate.

LOCAL BOURBON BEEF For Russell Nance, Chris Sarpy and Alex Toomy, starting Ragged Branch Distillery was not just about crafting Virginia Straight Bourbon Whiskey. The trio wanted to use the residual mash from the distillation process as part of a feeding program for their 50–100 head of Black Angus cattle. This process not only minimizes waste but also helps create the unique flavor of their beef. Currently, Ragged Branch’s two whiskeys include a wheat-based bourbon and a rye-based bourbon. Their cask strength “Cowboy Cut” and Straight Rye Whiskey will hit the market soon. The process begins with growing corn, wheat and rye before adding malted barley and grind, which is cooked on-site daily. The resulting mash ferments in tanks for approximately four days, allowing the yeast to turn the sugars into alcohol, before distilling in Ragged Branch’s custom-built Vendome still. To complete the process, the bourbon is aged in virgin, white oak, charred barrels.


LITTLE NEVA’S TREATS Freshly baked cookies may be the perfect gift or treat this season. Earlysville-based, Little Neva’s Bakery uses family and personal recipes that are sure to delight and satisfy any palate. These soft, delicate treats come in all shapes and sizes. Neva bakes for both her local and country-wide audience with the hope that her baked goods can make her clients happy and help them express love towards others. She enjoys the opportunity to incorporate local fruit in her pies, as well as local honey in her baklava or granola. Two popular treats are the leaf-shaped gingerbread cookies and the classic sugar cookies with raspberry jam, affectionately called JAMMIES. JAMMIES, which are similar to Linzer cookies, but without added spices. The vanilla and almond flavors blend within each morsel to create a soft and dreamy bite. The cinnamon, cloves, molasses and brown sugar of the leaf-shaped gingerbread cookies (perfect for a harvest party) provide an immediate and pleasurable zing before melting in your mouth.

Serving breakfaSt, brunch, lunch, coffee, & baked goodS 700 roSe hill drive, charlot teSville (434) 529-6118 | mariebet





Blacksmith, Woodsmith & Crafter

Nestled in the Belmont neighborhood of Charlottesville is a noisy, sauna-like shop where a team of skilled blacksmiths and woodsmiths produce kitchenware that is sold to highly-skilled chefs and renowned restaurants nationwide. When Corry Blanc founded Blanc Creatives in 2011, he had a vision of fusing his backgrounds in welding with the booming food industry. Just six years into business, the company has been recognized in Alton Brown’s blog, Garden & Gun Magazine and The New York Times, and is working with chefs and restaurants in New York, Chicago and Los Angeles. The cookware produced at Blanc Creatives is not your average product found in most home kitchens. Their heirloom items only get better with time. What sets them apart is their carbon steel construction. A carbon steel sauté pan has all the desired cooking qualities of cast-iron, while being lighter and thinner. This allows for an elegant design with long handles and angled sidewalls, providing a desired aesthetic for

chefs and restaurateurs. Taking about eight man-hours to make, every pan is hand-forged with care. The pan begins as a flat, circular steel disk before being heated and beaten to create sidewalls. Once it has the desired shape, the edges are smoothed down and a handle is created to match the pan. The product then goes through sand blasting and high-pressure air blasts to rid the surface of any imperfections. While cooling, coconut oil is applied to give it a sleek finish and to serve as seasoning for the new owner’s first use. In addition to carbon steel cookware, Blanc Creatives’ woodshop is where they create wooden spoons, cocktail muddles and paddles, and even a variety of garden tools. Their craft defines the term “blacksmith,” and as they continue to expand and gain popularity among world-renowned chefs, these skilled local artisans will continue to make Charlottesville proud with their honed skill. ~


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Mel Walker A casual outpost for Southern soul food, the food at Mel’s Café is as “haute” as any served on a white linen tablecloth. For 30 years, Mel Walker, proprietor and chef at Mel’s Café, has been blurring the lines between casual and fine dining by infusing thoughtful ingredients like integrity, love and tradition into every recipe.

You obviously understand the art of the home cooked meal. Are you from the South? I was born and raised in Charlottesville’s controversial Vinegar Hill neighborhood. In 1963, my family was one of hundreds of displaced residents who were moved into the Westhaven public housing project. Even with segregation and cultural discrimination, those were still good times. I remember playing with my brothers and cousins in the woods, pretending it was the jungle because we didn’t have the money to buy toys from the store. But Grandma always had food on the table for us. Was it your Grandma, then, who taught you to cook? Actually, no. When I was 11 years old, I got a job as a dishwasher at The Virginian on UVA’s “Corner.” One night, the chef didn’t show. My boss, Mr. Frank Kessler, Sr., asked me to cover for him. I guess I did a good job because the next thing I knew I was the new night cook. At 19 years old, I tried my hand at fine dining and took a job as the part-time cook at the upscale Kings Table Restaurant. By staying close to the executive chef there, I mastered my skill and became a self-taught chef by the age of 21. Was your plan always to open Mel’s Café? In the ‘80s, I was fortunate enough to be able to buy Mel’s from a guy named Harvey Jackson. But before Mr. Jackson owned it, the building was a place called the Duck Inn and belonged to a guy who always had a big ‘ol cigar in his mouth. The Duck served up some fat sandwiches, and they sold home-cooked chicken dinners for $1.50.

How did you develop the menu for Mel’s? Although Charlottesville was integrated, the city’s AfricanAmerican community has always had a strong social presence along West Main. Because my café was located in the heart of this community, my customers were mostly neighborhood folk, who wanted straightforward Southern soul food. So that’s what I gave them. But as the neighborhood gentrified, my customer base diversified. Now most of my clientele are UVA students, tourists and locals looking for good home cooking. In June 2014, you were honored with the Chuck Lewis Passion Award, which “celebrates entrepreneurs who overcome obstacles and achieve success.” How did winning it make you feel? A good friend of mine, Chef Tony of Chef Tony Catering, nominated me, which was an honor in and of itself. But winning it was wonderful. I used to buy my produce from Chuck Lewis, so knowing him personally made winning a whole lot more of an honor. What’s the secret to your fried chicken ... and success? Because it makes a difference in the texture of the breading, I don’t pre-cook the chicken; it’s always madeto-order. It takes longer for the customer to get served, but it’s worth the wait! My success? Well, that comes from hard work and dedication. We also treat everyone nicely and with respect. You’re a die-hard Redskins fan. But are you a Hokie or a Hoo? I’m not a die-hard Hoo, but I ain’t no Hokie!

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Collard Greens RECIPE Courtesy of Mel Walker with Mel’s Cafe


Photography by Beth Seliga

“Back in the day when times were tough we didn’t waste anything. Not even the pot liquor, which is the juice left behind after boiling collard greens, mustard greens, or turnip greens. Instead of throwing it down the sink, my grandmother frequently served it to us as a hot meal, like a soup. It was infused with all the seasonings of the greens, so boy, was it good!”


1 ¼ cup apple cider vinegar

1. Pick through the collards, discarding old and discolored leaves. 2. Strip leaves off the stems. 3. Wash the leaves thoroughly, ensuring that all the dirt and grit has been removed. 4. Finely chop the collard leaves and the garlic clove. 5. Put all the ingredients into a pot and boil them until the collards are tender.

1 ¼ cup Italian dressing

6. Should be ready in about an hour.

5 lbs. Collard greens 8 cups chicken or turkey broth 1 teaspoon onion powder 1 fresh garlic clove finely chopped 1 ¼ cup liquid smoke

Serving size: approximately 15


c r o s s k e y s v i n e ya r d s . c o M 540 -234 - 0505

Our wines tell the history of the land. CrossKeys Vineyards & Bistro

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The FRENCH POET Léon-Paul Fargue once wrote that eating an oyster is “like KISSING THE OCEAN on the lips.”


n the wee hours of a colder-than-normal morning, that time of day when the sky begins to brighten but the sun is still just below the horizon, farmers of all types find themselves ready to begin their daily tasks. On the Rappahannock River less than ten miles from the Chesapeake Bay sits a tiny workshop on a small wooden dock. From here, you can see about half a dozen oyster boats and stacks of oyster cages. I love oysters. I remember sharing some of my first oysters with my father, standing at the District Wharf in Washington, DC, as a teenager. And I remember eating them fresh off of the boat with saltine crackers and cocktail sauce, with the sound of Saturday morning shoppers hustling and bustling around and the smell of the Tidal Basin filling my nose. Even now, sitting at RockSalt in Charlottesville, hearing the clinking of plates and glasses, the din of laughter and conversation, and the crisp snap of the shell as the lid is separated from the base just takes

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Some have the DEEP SALT FLAVOR of the ocean, while others carry the sweet, BUTTERY MINERALITY of inland waters.


me back to those days of my youth. Oysters have one of those tastes that is easy enough to describe. At its most elemental, an oyster’s flavor is briny. The French poet Léon-Paul Fargue once wrote that eating an oyster is “like kissing the ocean on the lips.” Each oyster is different, though, taking on the flavors of the waters in which they grow. Some have the deep salt flavor of the ocean, while others carry the sweet, buttery minerality of inland waters. Some have a firm texture, while others are juicy and explode in your mouth. As Ean Reed and Chris Pitts, two of the farmers at

the Rappahannock River site, pulled into the parking lot that morning, they quietly went straight to their tasks. As the sun began to rise, we all headed out onto the water, trolling along the marked lines, periodically stopping to lift cages teeming with oysters onto the boat so that we could return them to the dock for sorting. These cages, a relatively new development in the collection of oysters in Virginia, are becoming a standard practice for farmed oysters around the world. Across the nation, we are seeing a resurgence of oyster sales and of the local oyster bar. In Charlottesville alone, raw oyster bars, such as Public Fish & Oyster and

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With Virginia being a COASTAL STATE, oysters have been a part of Virginia’s FOOD CULTURE since its earliest days. Native Americans DINED on them before European settlers arrived on the shores.

RockSalt, serve Rappahannock oysters. In addition, annual oyster roasts featuring their oysters are held at Cardinal Point Winery (who are in their 14th year hosting the festival), Early Mountain Vineyards and DuCard Vineyards, and dozens of other restaurants who are serving them in Virginia. So needless to say, Charlottesville has quickly become an oyster town. With the success of the farm-to-table movement in Charlottesville over the past decade, it’s no surprise that residents in the area are becoming more and more interested in where their shellfish originate. In the same way that we have started to turn to local farms for our land-based foods more and more, the demand for oysters has been met not by large companies but by small farms often with just a few employees. On that small dock in Topping, Virginia sits the home of Rappahannock Oyster Company. It’s a business that not only produces some of the best oysters I’ve


ever tasted but also is on the forefront of saving the nearly endangered Bay oyster, reviving Virginia’s oyster industry, and helping to clean and revitalize the Chesapeake Bay. With Virginia being a coastal state, oysters have been a part of Virginia’s food culture since its earliest days. Native Americans dined on them before European settlers arrived on the shores. Governor George Percy, in his days of exploration with John Smith, wrote in his 1607 journal that “oysters … lay on the ground as thick as stones.” The streets of Colonial Williamsburg are paved with crushed oyster shells and the mortar for the brick buildings of the day came from oyster shells as well. Even Thomas Jefferson couldn’t get enough of them. According to author James Gabler, Jefferson once polished off 50 oysters in a single sitting. By the late 1800s, Virginia was supplying nearly half of the world’s demand for oysters, upwards of 20


finestwines from grapes tailored to Central Virginiasoil.

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million bushels of oysters each year. It was around this time that James Croxton laid claim to two acres of Rappahannock river bottom and founded the Rappahannock Oyster Company, harvesting spat (or baby oysters) from public reefs and letting them mature on his property for up to three years. James continued farming until his death in 1961. At that time, his son Bill took over, growing the company with hundreds of acres of leases. Upon his death in 1991, Bill left the company with nothing more than a few hundred acres of leased river bottom and no one to continue running the operation. By 2001, harvests of Bay oysters were down to less than 1 percent of their historic highs because the methods proved unsustainable. Over-harvesting and dredging had destroyed not only the oyster population but also the oyster reefs, where spat attach and grow, and which protect shorelines and fish alike. Virginia’s native oyster, Crassotrea Virginica, was on the brink of being added to the endangered species list. This seemed like the most unlikely time for cousins Ryan and Travis Croxton to take over their great-grandfather’s business, yet they saw it as a great opportunity to carry on the family legacy. “Since our fathers were not in the oyster business, we had a clean slate,” says Ryan. “When we


Virginia’s native oyster, CRASSOTREA VIRGINICA, was on the brink of being added to the ENDANGERED SPECIES LIST. started, we just went online and started searching for aquaculture.” What they found was a method called “offbottom” aquaculture. By building cages with legs and progressively larger mesh, Ryan and Travis were able to grow full-sized oysters from hatcheries in just three years. Keeping the oysters off the muddy bay floor also gave them better access to food and water, resulting in a more flavorful product. These are the cages that were being pulled out of the water that cold morning on the

Chesapeake Bay. As we pulled back in to the dock, the peacefulness of the morning on the water changed over to a frenetic energy. The guys unloaded the boat and began emptying the cages into what could best be described as a washing machine—a long cylindrical tube that sprayed the oysters with water as they rotated down onto a conveyor belt. The noise was deafening! With practiced hands, farm manager Michael

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Robertson, also known as “Chig,” and his crew set to work cleaning, picking and sorting the oysters, looking for the right shapes and sizes. Rappahannock takes pride in providing its clients with consistent product, so every oyster is sorted by hand. It’s a long, time-intensive process, but Ryan and Travis believe that the effort is worth it. Watching Chig, it was clear that this is a big part of their “corporate culture.” And as we sampled oysters right off of the conveyor belt, just minutes out of the water, I had to admit that this is the sort of corporate culture I can get behind. It’s expected that not every oyster would made the cut that morning. One was not round enough, another not quite large enough and another had too much damage to the shell. Each of these oysters would benefit from another three to six months out in the water, so they are tossed into a basket and taken back out to the bay, not wasted. Based on client needs, the oysters can also be moved to one of Rappahannock Oyster’s multiple

take the pressure off of the wild population so that it can rebound,” he says. He is happy to cooperate with the Virginia Marine Resources Commission as they set limits on harvesting from public oyster grounds and limit the practice of dredging so that we can see continued growth of our native oyster. This goal is what makes Rappahannock Oysters so unique. By farming in cages that sit above the bay floor, the oysters are able to provide the ecosystem of the bay with environmental benefits without disturbing the natural growth they all are working towards. Director of Farms Patrick Oliver makes it clear. “With people taking over the land, we’ve got to get aquaculture right. It’s going that direction.” Getting it right includes supporting others who are looking to get it right. By forming a co-op product know as Barcat Oysters, Rappahannock Oysters supports smalltime oyster farms and former “wild” harvesters from all across the Chesapeake Bay, helping to make sure

These changes in flavor are due to the fact that oysters are FILTERFEEDERS ... The team refers to this as “MERROIR,” a play on the French word for “sea” (mer) and the French word for “land” (terroir), used to describe the characteristic flavor imparted to wine by the ENVIRONMENT ... locations to take on their distinctive flavors. These changes in flavor are due to the fact that oysters are filter-feeders, sucking in the available water, plankton and algae, and taking on the properties of their environment. The team refers to this as “merroir,” a play on the French word for “sea” (mer) and the French word for “land” (terroir), used to describe the characteristic flavor imparted to wine by the environment in which it is produced. By filtering the water and reducing risks of algae blooms, oysters play an important role in cleaning up the Bay, restoring oxygen levels that allow other sea life to thrive. It’s also the reason that Chief Operations Officer Anthony Marchetti believes oysters are a vital and sustainable protein source moving forward. In 2015, Governor Terry McAuliffe appointed Anthony to be a part of his Aquaculture Advisory Board. It was their belief that aquaculture was key to revitalizing Virginia’s oyster industry. “Our goal is to


these individuals focus on quality, sustainability and environmental stewardship, the same ideals that they believe will restore the Virginia oyster industry. Over the past 10 years, Rappahannock Oysters has grown from harvesting 10,000 oysters a week to over 180,000 oysters each week, all while maintaining its commitment to help restore the wild oyster population and to clean up the Chesapeake Bay. They use practices from all over the world, information from the National Oceanic and Atmospheric Administration, and a lot of research to produce the best, most sustainable product. And what better way to enjoy such fresh cuisine than with amazing wine. According to Grace Hale, the assistant manager at RockSalt, the classic wine pairing for oysters is a French Muscadet. Its light, crisp acidity allows the oyster to shine. When eating Virginia oysters though, it seems only fitting to pair them with a Virginia beverage.


he Downtown Grille, located on Charlottesville’s historic downtown mall, serves only the finest in Midwestern corn-fed beef and fresh seafood. The restaurant has an extensive wine list, which has been honored by The Wine Spectator with the Award of Excellence every year since opening in 1999. In addition to offering à la carte service, we have a private dining room, dedicated to larger groups. Being right on the Downtown Mall, we are in an ideal location for rehearsal dinners, birthday parties, business gatherings and other events. We offer a wide variety of customized menus tailored to the needs of your group. The night of the event, you’ll have a chef dedicated only to your party, along with a private professional waitstaff. | 434.817.7080 on the Downtown Mall

Rappahannock’s Olde Salts, raised in their Chincoteague location, are by far my favorite. With a bold brininess due to its closeness to the sea, these are some of the saltiest oysters on the market and truly make me feel as though I am swimming in the ocean. A dry Viognier pairs perfectly to bring out the flavors of the wine, similar to sprinkling a little salt onto fresh, sweet cantaloupe. From the headquarters location right at the mouth of the Rappahannock River, the oysters are sweet and buttery with a mild saltiness, exactly as they were when James Croxton formed the company in 1899. Virginia’s amazing, buttery Chardonnays are a perfect match for these oysters and are a lovely example of how Virginia’s sea culture marries well with the land. Between these two extremes are Mobjack Bay’s Stingrays, sweet and mildly briny, and the York River’s Rochambeaus, mildly sweet and mildly briny. For anyone new to oysters, these are the best ones to get you


started. According to Grace, customers have a tendency to pair the “40 Mile” IPA from Three Notch’d Brewing with these oysters. The challenge now will be to find other “non-classic” pairings for Virginia’s oysters. In 2015, The Virginia Oyster Trail was established, in part, for this purpose. The group set out to celebrate not only the eight distinct regional flavors of Virginia’s oysters but also the wineries, breweries, farmers markets and, especially, the oyster farmers themselves, who help visitors truly experience the simple oyster. Public Fish & Oyster is a stop on that trail and a great entry point for locals who are interested in learning more about the Virginia oyster. Just as I learned so much that morning on the Chesapeake Bay, I couldn’t help but be impressed by something so simple, yet so pure. And as we sat at the Virginia shoreline eating “Angels on Horseback” topped with Virginia ham and drinking a Virginia wine, I couldn’t have been more proud to be a Virginian. ~

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When Adam Frazier approached me about opening a Southwest-influenced restaurant back in 2015, I was excited to take on the challenge, one that would open up my expertise to a whole new cuisine. The restoration of the historical building at 421 Monticello Road took several years to complete, giving the team plenty of time to bounce around ideas for concept, food and drink. What is now Junction takes on a wide range of cuisines with a fun twist using the flavors from the Southwest, Mexico and Central America while also using the available bounty of local products. By having such a unique food menu and a diverse beverage program, we are able to pair each dish with an array of options that will enhance the diner’s experience. Here are a few examples of such pairings, many of which include my signature seasoning blend I call “Cowgirl Spice.”


SMOKED LOCAL PORK BELLY Crispy Double H Farms Pork Belly, Creamed Corn Johnny Cake, Fresh Mango, Pickled Cauliflower, Mango-Chipotle Glaze This dish hits the palate on so many levels; it’s rich, tangy, spicy and sweet all at once. We have taken a classic cowboy dish of johnny cakes and added some classic southof-the-border flare with the pickled cauliflower done in an escabeche method. We brine the belly and smoke it at The Local Smokehouse for 8–10 hours for a melt-in-yourmouth dish. Adding the sweet and spicy glaze balances the acidity from the vegetables for an all-around dish.

enhance the sweetness, while complementing the spice.

CIDER: Potter’s Farmhouse Dry: Ciders that are almost wine-like, makes them great to pair with foods. The dryness of this cider is a great pairing for bold flavors, yet has plenty of fruit and sweetness to bring out the fruit flavors of this dish.

SPIRIT: Virginia Distillery Highland Malt Whisky: Pork WINE: Blenheim Vineyards, Albarino: A wine made in small batches but shines as a great Albarino. Typically a wine one thinks of for seafood, I feel the light acidity helps balance the richness, and the fruit and floral notes

and Whisky—a match made in heaven. The caramel flavors of their flagship Highland Malt help elevate the richness of the pork belly. The hints of vanilla bring out the fruit and help balance the acid in this dish as well. ~

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GREENWOOD Antiques Uniques Antiques Gifts 7572 Greenwood Station Road Greenwood, Va 22943 540-456-4681

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Two great stores just 5 minutes apart packed with antiques, local artisan-made items, reclaimed and repurposed furniture, Virginia wines and the largest selection of April Cornell in Virginia.

LOCAL RABBIT, ANDOUILLE & CHIPOTLE ÉTOUFFÉE A Classic Étouffée with a Southwest Twist served with Cured Chorizo Dirty Rice, Crispy Crawfish Tails, Fried Okra I grew up on the Gulf Coast and have great affinity for Cajun and Creole cooking. Just adding a few different peppers, spices and sausages gives this a southwest twist. Probably my personal favorite on our menu, this dish incorporates rabbits from farmer Tony Lam, who raises them just for Junction. I’ve replaced the classic trinity of onions, celery and green bell peppers with poblano and jalapeno, and added chipotle in adobo to the mix. While making a true dirty rice with all the rabbit livers, I’ve added chorizo to give it a more southwest feel.

WINE: Reynard Florence, Petit Manseng: This lovely wine is well balanced with great acidity and just a touch of sweetness, making it a perfect pairing for this dish by bringing out the subtle flavors of the rabbit while

holding its own to the spice of the dish.

BEER: Smartmouth Alter Ego Saison: From a relatively new brewery in Norfolk, this flagship beer pairs well with this étouffée. Saison & étouffée are a classic pairing in the Cajun world and this local version does the job beautifully with its fruity notes and dry finish.

COCKTAIL: Alec’s version of a Hurricane made with Vitae Gold Rum. Ian Glomski creates some of my favorite rums (and rum is my spirit of choice). His Gold Rum is perfect for a Hurricane since it is able to shine through all the other bold flavors of the cocktail. ~

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Top Shelf, a premium tour & transportation company, specializes in providing leisurely tours for history buffs, as well as wine, brew, cider & spirit enthusiasts. You will not only be paired with a knowledgeable driver but also assisted in planning your tour and finalizing every detail down to a gourmet food option. Don’t settle for the ordinary ... choose extraordinary.


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SHRIMP AND SCALLOP VERA CRUZ Seared Sea Scallops and Jumbo Shrimp, Rich Tomato Sauce, Olives, Capers, Fresh Herbs served over Green Chile Grits This dish is one of our customer’s favorites and might be one of our more classic takes on a dish. This is one dish where we let the ingredients shine with very little manipulation from us. In the summer months, we like to use locally grown tomatoes, but in the fall and winter we use tomatoes that we canned from the summer’s bounty. The sweetness from the seafood is balanced by the saltiness of the olives and capers.

WINE: Stinson Vineyards, Rosé: Stinson uses the techniques of old world French vineyards and that is very evident in this classic French style Rosé. The fruit, acid and slight smokiness complement all the flavors in this dish perfectly.

BEER: Champion Brewing Company’s True Love: This beer is made in the style of a classic south-of-the-border lager, which is a perfect pairing for this dish from the Veracruz region of Mexico. The beer cleanses the palate of the saltiness and acidity to allow the prize flavors of the fish to shine.

COCKTAIL: A Silverback Beringei Vodka & Housemade Tonic: The crispness of this vodka and the complexity of Alec’s tonic make a great match with this dish. Sometimes a simple clean cocktail is the best pairing for a simple classic dish. ~

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CHUCK KRAFT Lure Maker & Fly Tyer

Throughout the country, and in certain angling circles worldwide, Chuck Kraft’s name is synonymous with highly effective fly patterns. When asked why and how he designed these works of art, he responds, unfailingly, “I did it out of necessity.” Chuck began his life’s journey in fly fishing at 5 years old, cutting his teeth on Virginia’s famed Jackson River, a short bike’s pedal from his native Clifton Forge. It was there that he developed his first success—the CK Nymph—in 1961. Shortly after moving to Charlottesville in 1985, Chuck went into business as a fishing guide and quickly established a presence on waters throughout the Commonwealth. It wasn’t long after that he recognized a barrier to his envisioned success. “Everyone was using the same flies as I was, and that’s all the fish were seeing,” he says. “I had to come up with new flies to keep my clients catching fish.” Chuck’s answer was a lineup of easy-to-fish flies with a distinguished reputation for fooling large fish,

many of which are now staples in the fly boxes of guides throughout the mid-Atlantic. Chuck’s almost-exclusive use of synthetic materials is a signature that is reflective of his design philosophy: A “perfect” fly is durable, and has a profile and movement that mimics the prey species that predatory fish key in on. After experimenting with countless different materials on the quest for “perfect,” Chuck was introduced to ultra-suede, a material used in upholstery. The workable material allowed him to create the consistent, rigid profiles he was after, and now serves as a main material in most of his patterns. It could be argued, however, that Chuck’s foremost fly tying material is his own punctiliousness. Only after years of observation, trial, error, testing and manipulation has he felt comfortable releasing his patterns publicly and declaring them “done.” “There’s a certain pride in doing something well and right,” he says. And that attitude shines in his success as a fly tyer. ~


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A leisure ride around local vineyards and trails is exactly what Ashton Beebe, an Albemarle County native, intended when he started Indian Summer Guide Service in 2010. For Beebe, growing up exploring the area on horseback only influenced his appreciation and love of the land and animals that call it home. “I’ve loved horses ever since I can remember,” he says. “I would dream of, one day, becoming a cowboy or wrangler. Every birthday and Christmas, I would ask for a horse. My parents recognized my passion but had no knowledge of horses, so they decided the best option was to put me in lessons.” From lessons came an unquestionable career path for Beebe, leading him to pursue jobs on ranches across the country. His experiences in North Carolina and California, among other farms, along with influence from his mentor,


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“... Feeling the CONNECTION and TEAMWORK while sitting on a horse is second to none,” Beebe says. David Lamb of Oakland Heights Farm, only sealed his fate, and the eventual homecoming to Virginia. “He [Lamb] taught me how to engage horses in a gentle manner from the ground up, working in a round pen to becoming a safe and knowledgeable wrangler. Feeling the connection and teamwork while sitting on a horse is second to none,” Beebe says. “I decided to start ISGS (Indian Summer Guide Service) after traveling around working as a wrangler and guide. I paid attention to how every operation was run—not just the business aspect, but the care of the

horses, tack and other equipment it takes to run it.” But it wasn’t enough to serve the community with just any riding service. For Beebe, he wanted to do something no one else had done before. “My wife, Mary, also a small business owner, had previously worked in the tasting room at Pollak Vineyards,” he said. “We soon began offering rides there and quickly expanded to King Family Vineyards, and Veritas Vineyard & Winery.” Like the vineyards where they ride, the ISGS is also family-owned and operated with currently 20+ horses. “It just took those first few families to believe

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On horseback, “you get to take in BEAUTIFUL VIEWS that can’t be seen from the tasting rooms. We’ll point out LANDMARKS and points of interest...” in us and give us a chance and for that we’ll be forever grateful.” “It’s a humbling feeling … being a part of nature’s solitude,” Beebe says. “The feeling is irreplaceable. You just feel so alive saddled atop a beautiful creature freely exploring the corners of our region you wouldn’t otherwise get to see.” Currently, adventurers can choose from a variety of different tours and properties that include six wineries,


a historic property and one cidery. On horseback, “you get to take in beautiful views that can’t be seen from the tasting rooms. We’ll point out landmarks and points of interest that can be seen on the rides.” “Anywhere from two to five hours, we’re unplugged and ‘getting lost’ in the mountains,” Beebe says. “Steep, sometimes rocky, terrain, water crossings and wildlife sightings really make each ride an adventure and an experience you’ll be talking about forever.” ~

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Fall in Virginia brings crisp breezes and a gorgeous show of colored leaves, and there’s no better complement to the season than a festive tailgate. Events such as the annual Montpelier Hunt Races at James Madison Montpelier, call equestrian fans to don their best ensemble and decorate their spread with style. Similar to other steeplechase races that take place at Foxfield and the Virginia Gold Cup, an ever-popular hat contest also puts on a show for attendees. From white tents and linens to handmade throws and tablecloths, it’s an elaborate day filled with themed tailgates, special food and drink recipes, fall décor, spectacular attire and cheers around the track on these historic grounds. Pairing hand-in-hand with the show of competition from jockeys and their horses is the tailgate competition for epicures and their feasts. People come bearing a


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Food CONNOISSEURS from around the state come to judge the highly competitive Tailgating Competition at the MONTPELIER HUNT RACES. huge array of platters and spreads of food to share and enjoy. And the taste of these finger foods and dishes is just as important as the presentation. Food connoisseurs from around the state come to judge the highly competitive Tailgating Competition at the Montpelier Hunt Races, sponsored by Charlottesville Wine & Country. This year’s tailgating theme is “Comfort Food.” Complement your crystal and silver dining ware with handcrafted wood serving boards for a unique touch. From grapes and local artisanal cheeses


to bourbon balls, ham biscuits, fried chicken and homemade pies, foods aiming to please each year’s “theme” sit atop picture-worthy spreads. The day of the races, Montpelier is an all-around experience. Lining the tracks’ fences or gathered near a radio, crowds hold their breath as the race unfolds. It’s a tradition that continues year after year, and all thanks to America’s First Lady of Racing, Marion duPont Scott. We’ll see you at the races. ~






Sweeping vineyard scenes accompanied by local food and wine create a perfect event to share with a beloved. Roaming among the verdant grounds of Barboursville Vineyards gives a feeling of Old World magic, making it easy to imagine you’ve both been transported to the past. During the fall, as the Blue Ridge Mountains are dusted with hues of amber, the vines are painted with the warmth of golds and deep magentas. It was a day to celebrate, as this couple re-enacted their first date with an al fresco meal in the vineyards. For him, a cozy wool Stone Rose sweater and a pair

of Mavi Jeans, both from Verdigris, created an endearing outfit. Her rutilated quartz, artisan-made ring by Ana Cavalheiro sweetly complemented a flirty lace Joseph Ribkoff top paired with Effie’s Heart leggings, also both from Verdigris. A token of affection, the arrangement by Tourterelle Floral Design with its jewel-toned blooms of ruby, emerald and pearl, brightened with bursts of coral, set the palette for the afternoon. Near the vines, the couple laid down a soft tartan blanket, an essential for any rustic dining excursion. Packed neatly into a wicker basket from Wine & Country


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Near the vines, the couple laid a soft TARTAN BLANKET, an essential to any RUSTIC dining excursion.

was the afternoon’s farm-to-table culinary spread. The pair relaxed over a selection of grapes, figs and artisanal cheeses followed by a local dish, all from Barboursville Vineyards’ Palladio Restaurant. The apple pie from Paradox Pastry, adorned with edible flowers and leaves, satisfied their sweet tooth. Even the corkscrew with

a copper handle was en vogue for the season. The luncheon was paired with Barboursville Vineyards’ internationally-acclaimed, full-bodied Octagon wine, created by award-winning Winemaker Luca Paschina. Together, the couple explored the once-grand mansion’s ruins, sitting both mysterious and alluring

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on the property. The picturesque vineyards that were established by the Zonin family from Italy in 1976 made for a cherished experience. The couple felt as though they were back in the days of Thomas Jefferson, who designed the octagonal drawing room in James Barbour’s original mansion. The 18th Governor of Virginia for whom the community of Barboursville is named, Barbour constructed the stunning home in 1822, which then burned down in a fire in 1884. Adjacent to the ruins sits The 1804 Inn, where the Barbour family historically resided. The Inn is graciously adorned with fine antiques and luxury touches. What better place to

celebrate their relationship than in the Octagon Suite overlooking the ruins. Dressed for a beautiful four-course dinner at Palladio Restaurant, the couple celebrated their affection in style. She was the very image of elegance, wearing a floorlength silk, metallic Nicole Miller Collection gown from Verdigris. Beautiful Marco Bicego jewelry, including two layered “Siviglia” necklaces from Schwarzchild Keller & George Jewelers with one trailing stylishly down her back, complemented her attire. Yet her 18Kwg new diamond engagement ring by Christopher Designs (also from Schwarzchild Keller & George Jewelers) was

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What better place to celebrate their RELATIONSHIP than in the OCTAGON SUITE overlooking the ruins. Dressed for a beautiful four-course dinner at Palladio Restaurant, the couple CELEBRATED their AFFECTION in style.


The TABLE transformed into an INTIMATE RETREAT with chic table settings of ALABASTER ACCENTED by touches of copper... the showstopper. Completing her look were hair and makeup stylists Brianna B. Adams and Gohar Ayvazyan, respectively. He was equally splendid, decked out in a sharp navy blue suit over a crisp shirt, both from Brooks Brothers, with brown tasseled loafers mimicking the warm chestnut mahogany tones of fall. His Raymond Weil Freelancer timepiece from Schwarzchild Keller & George Jewelers was the perfect touch. Following amazing cuisine prepared by Chef Spencer Crawford paired with the vineyards’ delicious wines, the couple retired to their suite’s private terrace near

the captivating ruins. The table was transformed into an intimate retreat with chic table settings of alabaster and touches of copper, both by MS Events. Decadent tiramisu topped with raspberries made by Palladio Restaurant sat waiting to be enjoyed. The bouquet by Tourterelle Floral Design created a romantic aura with its maroon dahlias, blush Giardina roses and delicate ivory jasmines tucked amongst berries and greens. As dusk approached, candles were lit in glimmering votives and bold hurricane holders, and glasses were raised as the couple joyously toasted to the past, the present and their new, shared future. ~

Photographer: Rachel May | Venue: Barboursville Vineyards | Creative Direction + Styling: Robin Johnson Bethke + Rachel May | Assistant Stylists: Jennifer Bryerton, Abigail Sewell, Madison Stanley + Jenny Stoltz | Floral Design: Tourterelle Floral Design | Clothing: Verdigris + Brooks Brothers | Table Setting + Chairs: MS Events | Female Model: Noelle S., Modelogic | Male Model: Patrick K., Modelogic | Jewelry: Ana Cavalheiro Fine Jewelry + Schwarzchild Keller & George Jewelers | Hair: Brianna B. Adams | Makeup: Gohar Ayvazyan Makeup | Catering: Palladio Restaurant | Pie: Paradox Pastry | Wine: Barboursville Vineyards





A LOCAL FAMILY HOME GETS A SOPHISTICATED BLUE & WHITE MAKEOVER When relocating to Charlottesville, this Connecticut couple found a house ideally suited to their needs and set out to create a home for themselves and their children. Situated in a quiet wooded neighborhood, the painted brick house is surrounded by the natural beauty that identifies our region. On the inside, they wanted the furniture and décor to reflect their sophisticated style while easily functioning for their active family. The couple soon found and worked with interior designers Victoria Pouncey and Beth Ann Kallen of Folly, who are known for creating beautiful interiors that are family friendly.

Pouncey and Kallen helped the couple create the perfect blend of sophistication and comfortable family life. The welcoming foyer sets the tone for the entire house, a chic blend of traditional elements with just the right touch of exotic glamour. An exquisite Chinoiserie style hand-carved mirror greets visitors and hangs above a stunning collection of blue and white ginger jars that adorn the console table. Blue in a variety of hues—cobalt, royal, indigo—is the common thread found throughout the house, allowing the spaces to beautifully and easily transition into one another.



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The heart of the home is a large, OPEN FLOOR PLAN COMPRISED of the kitchen, dining room and breakfast nook. Just off the foyer is the heart of the home, a large open floor plan comprised of the kitchen, dining room and breakfast nook which was designed for function and entertaining. The area is unified by the soft white of the walls and accents of blue and green throughout, using handsome fabrics by Colefax and Fowler and Brunschwig & Fils. Unusual for an open concept space, the dining area is decidedly formal. Accented by Tourterelle Floral Design’s beautiful arrangement and above the couple’s Regencystyle dining table and chairs hangs a custom green tole and gilt chandelier from Coleen & Co., a guest favorite. On the floor is a vintage Oushak rug in blues, creams and whites. Pouncey and Kallen incorporated clever customizations to make the décor familyfriendly, such as applying Nanotex, a powerful stain-blocker, to the dining chair and barstool fabrics, so there is no worrying about spills. Glass inlays on the cabinets, marble subway tile, honed granite, nickel hardware and a coffered ceiling create a beautifully multifunctional kitchen. Near the family’s breakfast nook, a built-in bay window seat is a comfortable go-to area for the kids to read and relax. The designers had the bench cushion covered in the same Brunschwig & Fils fabric used on the dining chairs. For an added fun detail, they had the sconce shades painted blue and piped to match the cushion.

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Just off the kitchen lies the BAR AREA, one of the most dramatic spaces in the house with its dark blue LACQUERED CABINETS and GRAPHIC WALLPAPER.

Just off the kitchen lies the passthrough bar area, one of the most dramatic spaces in the house with its dark blue lacquered cabinets and graphic Tibet wallpaper from Clarence House. With a wine cooler under the counter and a wine rack over the bar, the couple has plenty of room to store white and red varietals along with locally crafted spirits. When hosting friends, they set a beautiful bar and light the small vintage crystal lamps with custom shades that match those in the breakfast area.


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When entering the family room, where everyone curls up to spend quality time together reading or playing games, the designers helped bring personality and warmth to the space. The soft palette of off-white paint and oatmeal linen upholstery is highlighted by pops of blue and orange, most notably in the custom lantern from the Urban Electric Co. Traditional elements like the classic rolled arms and skirt on the chair, the bamboo curtain rods and the upholstered ottoman ground the space. The Bunny Williams brush stroke lamps, the Ikat rug and the soapstone fireplace surround carry in the blues from the foyer, kitchen and dining space. The tall ceilings and arched bookcases give the couple plenty of space to hang art and display items collected on their travels. They also exude an open and cohesive feel.


....where EVERYONE CURLS UP to spend quality time together, reading or playing games, the designers helped bring PERSONALITY AND WARMTH to the space.

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Just beyond the family room’s FRENCH DOORS is the screened-in porch— another favorite space overlooking their NEWLY FINISHED pool and spectacular COPPER-ROOFED pool house.

Just beyond the family room’s French doors is the screened-in porch—another favorite space overlooking their newly finished pool and spectacular copperroofed pool house. This space is perfect for relaxing, entertaining and dining al fresco. The durable oatmeal and blue upholstery on the Celerie Kemble outdoor furniture and the striped pillow fabric perfectly complement the home’s interior. Additional touches like plants from Ivy Nursery, seashells and ram antlers decorating the coffee table and the sconce brushed in bronze near the door bring in natural elements and pull the room together into an outdoor oasis.


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With walls COVERED IN IVORY SILK, the master bedroom exudes TRANQUILITY. The first-floor master suite is every homeowner’s dream. With walls covered in ivory silk, the room exudes tranquility. Soft aqua blue and coral curtains frame the windows while the Louis XVI style bed is upholstered in a matching wool. Brass and alabaster Vaughan lamps and a Tommy Mitchell gilt butterfly table from Folly add a hint of glamour. A sitting area by the painted brick fireplace is a favorite spot in winter. The classic style of the room perfectly reflects the couple’s vision and complements the beautiful décor throughout the rest of this elegant yet comfortable family home. ~

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LIZ HANSON Metalsmith

A lifelong crafter, Liz Hanson has always had a passion for creative arts. Pursuing several mediums over the years—knitting, needlepoint and beading among them—it was only recently that Liz took an interest in metal. Taking a “Steel for Jewelers” course, she learned how to create her own clasps and ended up making a simple steel bracelet, which led to more classes and a new career. After college, Liz traveled abroad for several years before settling in Charlottesville with her family. While her main studio is in her Ivy home, Liz loves to retreat to the family farm in nearby Bath County, where her family of makers have separate studios. Following numerous inquiries about her jewelry, Liz started Metalsmith. Her first retail outlet was The Barn Swallow in Ivy. Upscale Charlottesville boutique Scarpa, the Warm Springs Gallery and the Virginia Museum of Fine Art (VMFA) in Richmond, among others, have carried her work in the years since. Liz says she is “always looking, imagining, dreaming,

reading and researching” and, as such, her work varies, reflecting her growth as an artist. She adores powder coating—a process of adhering paint to metal—and has even dabbled in creating jewelry made of concrete. Yet, she always comes back to steel and sterling, as it’s “such a classic, popular look.” Drawing inspiration from “the fluid, organic shapes, patterns and the strong lines” of some of the masters of contemporary art, Liz recently took inspiration from the work of Yves Saint Laurent (YSL) and developed a line of jewelry sold in conjunction with the VMFA exhibition, “YSL: The Perfection of Style.” Playing off of the geometric shapes, lines and colors in YSL’s work, the resulting line of jewelry is playful and sleek, using the powder-coating technique Liz loves and dabbling in the color blocking that draws her to early 20th-century artists. Looking forward, Liz hopes to have her work included in the VMFA exhibit featuring Terracotta Warriors opening in November 2017. ~


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The STRENGTH of her artwork, its DEPTH and seriousness, positions her as an ARTISTIC influencer.


rielle DuFlon manages the complexity of her life in a way that keeps beauty and artistic intention dancing together at the forefront of her artwork. Her career as an artist who works across several different mediums is poised to expand, if not explode, in the near future. While DuFlon is still young, under 30, and still forming her oeuvre, the strength of her artwork, its depth and seriousness, positions her as a artistic influencer. At the same time, DuFlon produces pieces that cause aesthetic awareness through their focus on color and texture. On a perfect afternoon, DuFlon is in her studio at McGuffey Art Center with the large windows of the former classroom overlooking Emancipation Park. She processes recent happening through her artwork, creating pieces for an upcoming show at McGuffey titled “All Rise: The Artist’s Voice in Contemporary Activism.” For this particular show, she is working on using textiles in a way that shows the direct conflict between

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She has BOOKSHELVES lined with the yarns, embroidery and fabric samples she collects from local businesses. It’s a STUDIO about the work process rather than the final product.


DuFlon’s studio space is DOMINATED by a large loom, which was GIFTED to her by a fellow TEXTILE artist a few years ago. oppressed and oppressors. The works are both abstract and emotional, a tension that DuFlon has played with since she was an undergraduate at the University of Virginia (UVA), working on her senior thesis of woodcuts about her childhood memories. DuFlon’s studio space is dominated by a large loom, which was gifted to her by a fellow textile artist a few years ago. She has bookshelves lined with the yarns, embroidery and fabric samples she collects from local businesses. It’s a studio about the work process rather than the final product. To see some of her wall hangings, you have to walk down a narrow passage created by the back of her shelving. It’s there that DuFlon is storing a few wall hangings made of reclaimed and recycled materials, and some smaller embroidery works, as well as one of her wall hangings made from rose petals.

Since she is sometimes required to work at a pace as slow as an hour per inch (when a more typical pace is 90 minutes for two inches), her time the studio is extremely important. She has come to realize that her medium is not necessarily paint or fabric, but rather texture. Thus, she is developing the ability to travel between media: she paints in embroidery floss and sculpts in flowers. Her sketchbook, which is remarkable for its level of completeness, has notations for translation into her medium of choice. “Fiber is the primary outgrowth of my focus on texture, but I’ve also worked with natural, organic materials and found, man-made things. It’s the sense of color and texture that make my work cohesive.” Born in Texas, DuFlon was brought up in Guatemala, and travels there to visit family about once a year. It is there that she feels absorbed by the feel and the hue

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“Fiber is the PRIMARY OUTGROWTH of my focus on texture, but I’ve also worked with natural, organic materials and found, MAN-MADE THINGS. It’s the sense of COLOR AND TEXTURE that make my work cohesive.” of things, rattling off a list of intertwined childhood images and artistic experiences: cobblestones, tile floors, woven fabrics and painted plaster walls. “Guatemala has been really influential in terms of my color and texture appreciation; I realize that now. I’m attracted to the details, to the texture everywhere.” Her parents—indeed, her whole family—are devoted craftspeople and artists, and DuFlon credits her creative family with providing a supportive foundation for pursuing art. Her mother studied printing and is a fulltime painter, while her father, the son of a photographer, does woodworking and photography. DuFlon also learned to embroider from her stepmother. As it became increasingly apparent that she would pursue a career as an artist, her parents “realistically encouraged” her,


DuFlon comments with a laugh, as they emphasized the seriousness and discipline needed to make a living. After graduating from high school, DuFlon worked in New Hampshire. Coming to UVA, her father’s alma mater, and ultimately deciding to major in studio art, DuFlon worked with Akemi Ohira Rollando and Dean Dass, doing lots of printmaking. She also spent a semester in Florence, Italy. Looking back on her undergraduate projects, DuFlon is struck by their illustrative qualities and how much she worked within the realm of the literal. It was Dass who encouraged her to think more about conveying intention, and to find the sweet spot between the narrative and the conceptual. After graduating in 2010, Duflon turned to painting as her primary medium. When she moved back to

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For AnA CAvAlheiro Fine Jewelry, the process of jewelry making is a meticulous one, where special details are embedded in the piece to tell your personal, intimate story. Together, we will create a modern heirloom that will be worn, cherished and passed on to the next generation while remaining modern and relevant.

“Yarn feels ANTHROPOLOGICAL and CONNECTED to human history. I feel like I deserve the FINAL PRODUCT more.” Charlottesville in 2012, she began bringing in thread more and more to her work. To DuFlon, the addition of embroidery feels like it captures more depth and emotion. She speaks with intensity about the addition of fabric and thread to her artwork. “Yarn feels anthropological and connected to human history. I feel like I deserve the final product more.” What DuFlon is becoming concerned with is the struggle to make art that remains accessible, that speaks to larger social issues and that “awakens an impulse to touch and be physical…I want to make art that is meditative for the audience.” In addition to her upcoming shows at Second Street

Gallery and Chroma, DuFlon is developing a new project, an e-commerce site that she sees as an opportunity to continue to develop her values, such as with recycling, sustainability and the value of a handcrafted object over mass production. Currently, DuFlon offers wall hangings, jewelry and refurbished clothing, and plans to expand the site to include more textiles, basketry and paper goods. Everyone is surely rooting for her, because in the aftermath of our difficult world, DuFlon’s art has a binary ability to address contemporary challenges while also creating an enduring beauty. ~

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This season, Ben Rous takes over the baton as Music Director for the Charlottesville Symphony. He comes to the area after several years with the Virginia Symphony Orchestra in Norfolk, Virginia. His inaugural season in Charlottesville includes dynamic pairings of works from traditional and contemporary composers, some concerto soloists from faculty Symphony members and a program with Laura Jackson as guest conductor. “There’s something in everything we’re doing that I’m excited about,” Rous says, and his programs combine old favorites and new works in fascinating ways. “Arranging concert programs is often very, very like arranging a menu for a meal,” Rous says. “It’s really the bringing together of artists, collaborators and these disparate artworks in a single evening.”

An example of Rous’s upcoming performances includes work by contemporary American composer Nathan Shields with Brahms’ second symphony. A similarly engaging program later in the season marries Gustav Holst’s audience favorite “The Planets” with a new work by contemporary Finnish composer Kaija Saariaho. “Her piece is called ‘Orion,’ inspired by that constellation,” Rous says, “and is such an exact companion to ‘The Planets,’ it appears to have been composed expressly for that purpose.” In his listening, Rous seeks work “using the full color palette and music that fills my ear,” he says, and “I want to give our audiences a chance to listen to [music] that [same] way.” A man of many talents, Rous pursued music with an emphasis in composition as an undergraduate student at

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The symphony “is SUSTAINED BY A PASSIONATE community of people who love having a WORLD-CLASS orchestral ensemble here in Charlottesville.” Harvard University and then specialized in conducting at University of Michigan, where he earned his Ph.D. His own composed works have been performed by a variety of orchestras, and he, himself, has performed on violin and viola. Drawing on his special interest in Baroque music, he has also led the Virginia Symphony on harpsichord. Rous’s new position comes with many advantages. For one thing, the Charlottesville Symphony is a rare jewel. “People should realize that most cities the size of Charlottesville don’t have an ensemble the quality of the Charlottesville Symphony in them,” Rous says. One thing that makes the symphony so special is its unique composition. Of the 113 members, faculty make up about 10 percent, students just over half and community members round out the remaining


numbers. All members play side-by-side in top form. Beyond its unique membership structure, the symphony “is sustained by a passionate community of people who love having a world-class orchestral ensemble here in Charlottesville,” Rous says. Along with hosting performances at the Martin Luther King, Jr. Performing Arts Center, the Charlottesville Symphony performs at the University of Virginia’s (UVA) Cabell Hall. Of Cabell Hall, Rous says, “It’s got a real sense of occasion and a pretty amazing acoustic. It’s original and it’s quirky and it’s historic. It’s one of the great assets of the city and of the Charlottesville Symphony. And of the University, of course.” Rous’s appointment as Music Director also includes an associate professorship in the Music Department at

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“What’s most difficult about [A MUSIC CAREER] is finding the right context where you can be creative, and where you can ACHIEVE what it is that MOTIVATED you to go into it in the first place,” he says.

UVA. On top of his tasks as director, he will teach a studio of instrumental conductors as well as a course on arranging and orchestration, which is one of his passions. As a career musician, he has done what musicians do. “I’ve gone wherever the work was,” he says. This more long-term opportunity brings some of his career aspirations full circle. “What’s most difficult about [a music career] is finding the right context where you can be creative, and where you can achieve what it is that motivated you to go into it in the first place,” he says. “It’s a lifelong process, and coming here to Charlottesville, it must be said, opened a major door in that direction for me.” Another reward of being in Charlottesville is the landscape. Rous grew up in a college town in New Hampshire, similar to Charlottesville. He finds the foothills here “appealingly wrinkly.” “To look outside my window and see rolling hills and trees,” he says, “feels a lot more natural to a kid who grew up in New Hampshire.” The tasty restaurant scene has been another welcoming feature of the area. Some of Rous’s favorite eating spots so far include MarieBette, The Pie Chest and the Corner’s Beijing Station, which offers up jian bing, Chinese crepes that are hard to find anywhere in the country. Besides delighting the taste buds, Rous feels a good restaurant scene communicates a deeper truth about an area’s cultural atmosphere. “I think cities differentiate themselves with arts and food,” he says. In fact, “My overall impression is that Charlottesville values quality,” Rous says, “and that’s something that I rejoice in.” ~

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Jefferson Theater


The Jefferson Theater has been a mainstay of Charlottesville entertainment for over a century. The former bank and vaudeville theater is now a popular live music venue. They Might Be Giants, Cracker, Dave Matthews, DJ Shadow, The Cowboy Junkies, Neko Case, Boyd Tinsley and Galactic are just some of the acts to have performed on the stage of the venerable theater. The lobby of the Jefferson Theater originated in 1901 as the headquarters of Jefferson National Bank. In fact, the original bank vault remains in a room off the main lobby. WORDS BY BECKY CALVERT


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Designed in the days before ELECTRONIC SOUND amplification, the theater’s long, narrow space gives it “NATURALLY AMAZING” acoustic properties...

In 1912, the building was purchased by Kendler-Zimmermann Co., which extended it to accommodate vaudeville acts. Designed in the days before electronic sound amplification, the theater’s long, narrow space gives it “naturally amazing” acoustic properties, according to Sprint Pavilion General Manager Kirby Hutto. After a fire gutted the interior in 1915, Richmond architect and theater designer C.K. Howell oversaw its renovation and incorporated the hallmarks of his style—plaster friezes straight out of a catalog into his design—elements still visible today. A remodel in the mid-1920s brought about the theater’s current façade and added office space and apartments above along with an iron marquee, which was removed in the 1960s when the building again changed hands. Purchased by local businessmen, “The Cinema” saw the original, narrow seats from below replace the balcony’s benches. In the early 80s, the last of that group of owners, Alton Martin, enclosed the mezzanine to create a second theater, switching it to second-run films and renaming it “The Movie Palace.” After Martin’s death, the building was sold at auction in 1992 to local newspaper editor/publisher Hawes Spencer, who initially showed up just to cover the auction. He is largely credited with saving the building from disrepair. He continued to show second-run films, and also hosted various events while renting out parts of the building. The Jefferson underwent a massive restoration after its purchase in 2006 by local real estate mogul


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

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With a HISTORY OF PERFORMERS ..., the Jefferson has seen the tastes of our city change but has managed to remain part of the FABRIC of Charlottesville. and Dave Matthews Band manager Coran Capshaw. Project Manager Kirby Hutto said the first step in the renovation was stabilization—shoring up unreinforced masonry. Several elements from the theater’s early days are still functional, such as the bronze fire doors—solid wood clad in bronze—between the lobby and the house. Surprisingly, the doors still meet fire code, 100 years later. Other elements did not fare so well. Water damage made it impossible to salvage the balcony’s plaster details. The original asbestos fire curtain, covered with a scenic painting, while intact as renovations began, fell apart when moved. Hutto found evidence of ceiling sections covered in murals, but they were too water

damaged to save. Unlike other theaters, the Jefferson only had one entrance. A new tunnel was dug to connect the area under the stage—the dressing rooms—with the front portion for easier mobility. Fully restored, it reopened in November 2009 and hosts an average of 120 live shows annually. General Manager Jonathan Drolshagen explains it is part of the pipeline allowing acts to grow from intimate performance to stadium-sized shows. With a history of performers reaching back to Harry Houdini and the Three Stooges, the Jefferson has seen the tastes of our city change but has managed to remain part of the fabric of Charlottesville. ~

Images page 120: Foyer Photo Courtesy of Jefferson Theater; Front of Building Photo Courtesy of Jefferson Theater | Image page 121: Sharon Jones Photo Courtesy of Jefferson Theater | Images page 122: by Jack Looney Photography | Image page 123: by George Seward Photography | Image page 125: Courtesy of Jefferson Theater

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University ofVirginia in

ONE HUNDRED OBJECTS WORDS BY CATHERINE MALONE When Molly Schwartzburg, the Curator of Special Collections and Librarian at University of Virginia (UVA), learned about Brendan Wolfe’s book project to tell the story of The University in 100 objects, she knew it would make for a fantastic exhibition to celebrate UVA’s bicentennial year. Based in the Albert and Shirley Small Special Collections Library and spread out across 17 sites on Grounds, The University of Virginia in 100 Objects and its biblio-counterpart, Mr. Jefferson’s

Telescope, explore UVA’s long, grand and often complicated history through objects as small as the lock of Thomas Jefferson’s hair (Object 14) to the grandiosity of Pavilion VII (Object 6) in its entirety. Schwartzburg envisions the exhibition as a sort of scavenger hunt around Grounds, and even the most die-hard Wahoo is bound to come across something new. For me, it was Object 58, Merton Spire, one which I somehow never encountered in my time as a graduate student at UVA.

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29 70

81 “The EXPERIENCE BEGINS with the telescope belonging to Thomas Jefferson, and it ends with the CAV MAN costume head ... an EXTRAORDINARY NARRATIVE within a seemingly ordinary item...”

Wolfe, who is the editor of the Encyclopedia Virginia project with the Virginia Foundation of the Humanities, numbered the objects chronologically. Thus, the experience begins with the telescope belonging to Thomas Jefferson, and it ends with the Cav Man costume head. Wolfe has a gift for telling an extraordinary narrative within a seemingly ordinary item. Object 35, the key to the Rotunda, is both mundane and surprising; it’s odd to think of such a landmark needing a key, but of course it did. The story behind the key began with its carrier—the slave-born man whose job it was to clean rooms and ring the bell on Grounds. The man then gifted it to a graduate of UVA whose descendants


ultimately gave it back to The University, encompassing over half of UVA’s history. Both the book and the exhibition do not shy away from the complicated parts of The University’s history. Object 85 is the coeducational lawsuit filed in 1969 that resulted in the legal mandate to admit women to the College of Arts and Sciences. The Rolling Stone magazine controversy is represented with Object 99, a selection of post-it notes affixed to Peabody Hall. Less fraught items are included, of course, but even objects that initially inspire a smirk, such as the UVA Barbie doll (Object 94), offer important commentary into the public’s perception of what is, at heart, a state university.

Bring home product s and designs inspired by Jefferson’s vast int ellect ual and art ist ic pursui t s, his eye for design and innovat ion, and his passion for t he classics and archi t ect ure.

931 Thomas Jefferson Parkway, Charlottesville, VA

The Shop at Monticello offers a wide selection of unique gifts found only at Monticello. Monticello’s online store at features more than 1,000 Jefferson-inspired products including gourmet Virginia foods, gardening tools, a wide selection of engraved gifts and one-of-a-kind bowls made from Monticello’s historic trees. Find hundreds of exclusive items available only at Monticello, exclusive Monticello reproductions, popular historic plants and seeds, harvested from plants grown at Monticello, educational games and toys, home décor, Virginia wines, gourmet foods and an extraordinary collection of Jefferson-inspired products. No admission required. Free parking. Phone: 800-243-1743

The exhibition is at once COHESIVE AND VARIED, artistic and anthropological. Making no pretense to being comprehensive, it still offers MANY INSIGHTS into The University and its place in history.


42 49

Many objects in the exhibit are also devoted to the role of athletics at UVA, such as the Track Medal (Object 49) that Wolfe uses to explore the development of the studentathlete and the 1915 cover of Sporting Life magazine with Buck Mayer (Object 52) on the cover, the football team’s halfback whose life was tragically cut short just before he shipped out during World War I. The exhibition is at once cohesive and varied, artistic and anthropological. Making no pretense to being comprehensive, it still offers many insights into The University and its place in history. The exhibition’s dynamism extends to the recent history of past August. In deference to the desire of UVA to offer a safe space, Object 75, the cross burned in Sarah-Patton Boyle’s yard in the 1950s, has been removed from the exhibition. To the side of the empty case where it was displayed is a large photograph by Casey Kilmartin, the now-famous “We Replaced You” image taken on August 17 of this year. The exhibition invites the participation of viewers not only through an app available at, which will lead visitors on a walking tour across Grounds, but also through an offer to help continue the story with the selection of the 101st object through a tweet or an online submission. ~

Image page 126–127: Courtesy of University of Virginia | Images page 128: Mammoth (Object 29) by Stacey Evans Photography; Camera (Object 70) by Luca Dicecco; Control Panel (Object 81) by Luca Dicecco | Images page 130: Tin Roof Painting (Object 39) by Stacey Evans Photography; Wooden Doll (Object 42) Courtesy of UVA Library; Track Medal (Object 49) Courtesy of UVA Library










On a trip to Africa ... CHRIS LONG observed the hardships locals faced to obtain CLEAN DRINKING WATER.


fter retiring from the Oakland Raiders in 1994, eight-time NFL Pro Bowler and Hall of Fame defensive end Howie Long and his wife Diane moved to Charlottesville with intentions to settle down and raise their family in quiet anonymity. At the time, with their three boys—Chris, Kyle and Howie Jr., aged 9, 5 and 4 respectively—the idea seemed feasible. As the boys aged though, it was evident that Chris and Kyle inherited their father’s athletic prowess like their dad, and went on to become professional football players.

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It started with Chris, who, as a student at St. Anne’sBelfield School (STAB) in Charlottesville, took an interest in the family sport. “He was a big gangly kid who had yet to grow into his body,” STAB’s head football coach John Blake told The New York Times in 2007. “But he jumped in with both feet. When he played tackle, he would drive kids 10 or 15 yards down the field, like he was steering a car. While he also played basketball, baseball and lacrosse, at 6-foot-3-inches and around 250 pounds, it was the youngster’s budding interest in football—and specifically, his taking up the position of defensive end— that convinced his father to volunteer as a three-day-aweek assistant coach. After signing a letter of intent to play at the University of Virginia during his junior year of high school, Chris drew considerable media attention. Following a stellar college career, his jersey was retired. He was named a First Team All-American as a senior and won the Ted Hendricks Award for being the nation’s best defensive lineman. In the 2008 NFL draft, Chris was chosen second overall by the St. Louis Rams, where he would play for eight seasons. He then went on to sign a contract with the New England Patriots in 2016, which netted the 31-year-old a Super Bowl ring, before his most recent venture with the Philadelphia Eagles. Off the field, the family shares another set of values: giving back. In 2013, on a trip to Africa that included climbing Tanzania’s iconic Mount Kilimanjaro, Chris observed the hardships locals faced to obtain clean drinking water. “If you saw where they were getting water from, it was disgusting,” he said. Coming face-


Photo Courtesy of University of Virginia Athletics

Seeking to use his notoriety as a means of CATALYZING AWARENESS and action among NFL players, personnel and fans, Long’s stated goal for the organization was to drill 32 DEEP BOREHOLE WELLS in East Africa—one for each of the 32 NFL teams. to-face with the lived reality that, in Africa, thousands of children under the age of 5 die each day due to bad water and sanitation, Long was compelled to act. After much deliberation, research and consultation with WorldServe International, in 2015 Chris founded the Waterboys Initiative. Seeking to use his notoriety as a means of catalyzing awareness and action among NFL players, personnel and fans, Long’s stated goal for the organization was to drill 32 deep borehole wells in East Africa—one for each of the 32 NFL teams. While conditions, equipment and the remoteness contribute to the wells costing about $45,000 a pop, knowing they are solar powered and sustainable makes

the longevity of the initiative worth it. Each well serves around 7,500 people, and their impact goes well beyond a tasty glass of water. “When you implement clean water, you’re not just giving people something to drink,” he explained. “Health improves, hygiene improves, the economy improves, agriculture improves, education improves and kids aren’t missing school.” To date, the initiative has 26 wells funded, 19 of them complete. The completed wells currently serve 69,000 people, a number that will raise to 90,000 when all 26 funded wells are complete. Ultimately, Long hopes to make clean water accessible to over a million people and implement fundraisers across other major professional

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Players from [all over the NFL] are putting to use THEIR ROLES and platforms to “tackle” ONE MISSION that will not only make an IMMEDIATE DIFFERENCE but also will save lives. American sports. Throughout the NFL, players are coming together to make up a “Waterboys roster.” Players from the Chicago Bears, Los Angeles Rams, Detroit Lions, Minnesota Vikings, Tennessee Titans, Houston Texans, Jacksonville Jaguars, Buffalo Bills and Dallas Cowboys, among others, are putting to use their roles and platforms to “tackle” one mission that will not only make an immediate difference but also will save lives. “It’s astounding, the passion and energy Chris puts into it,” Howie told a Washington Post reporter. “He’s approaching it the way he does football: All the way in.” When compared to his NFL accomplishments— Chris says his philanthropic work with the initiative is his proudest by far. Yet, his positive impact extends even further to the Chris Long Foundation, which


focuses on local causes such as veterans’ appreciation, homelessness and youths, while also assisting with fundraising efforts for the Waterboys Initiative. Alongside the family that Waterboys has helped create among athletics, Chris’ own family proudly joins in to support the initiative. His parents, brothers and wife, UVA graduate Megan O’Mally, who recently gave birth to their first son, Waylon James Long, in March of 2016, each play their own role. And with two Super Bowl Champions already in the family, the Longs will continue to strive for greatness no matter whether its on the field or across the globe. It’s “individual commitment to a group effort—that is what makes a team work” (Vince Lombardi). ~

Photo by Brent McGuirt


cultural Guarding Their Emperor for Eternity Life-size figures of the Chinese Terracotta Army, from the reign of the first emperor of China, are coming to an army exhibit “Terracotta Army: Legacy of the First Emperor of China” at the Virginia Museum of Fine Arts. Little is known about China’s First Emperor, King Zheng of Qin, who ascended to the throne at 13 years old. However, discoveries continue to be made about “Qin Shihuangdi” and his plans to spend eternity buried in a palatial tomb alongside his worldly treasures. In order to protect their emperor in the afterlife, these army members were buried with him at his death. The figures were part of a discovery in 1974, uncovered by local farmers outside Xi’an, in the Shaanxi province of China. While digging a well, the farmers uncovered pottery shards and bronze arrows before further excavation of the Terracotta Army, an estimated 8,000 life-size sculptures of warriors, chariots and horses. The exhibition, on display from November 18 until March 11, 2018, will be presented in three sections: the rise of the First Emperor, the history of the Qin state and the emperor’s quest for immortality. The exhibition’s curators, Li Jian, VMFA’s E. Rhodes and Leona Carpenter, and Hou-mei Sung, Curator of Asian Art at the Cincinnati Art Museum, hope the exhibit will give audiences a breathtaking experience while promoting a cultural exchange between China and the United States. Photo of Armor Copyright Shaanxi Provincial Institute of Archaeology. Photo of Kneeling Archer Copyright Emperor Qin Shihuang’s Mausoleum Site Museum. Photo of Chariot No. 1 with Horses Copyright Emperor Qin Shihuang’s Mausoleum Site Museum.


A 2017 “Audie Finalist” Jayne D’Alessandro-Cox’s Thomas Jefferson: From Boy to Man was nominated as a 2017 “Audie Finalist” by the Audio Publishers Association (APA) earlier this year. The Audie Awards is in its 22nd year and recognizes distinction in audiobooks and spoken word entertainment sponsored by the APA. D’Alessandro-Cox’s audiobook fell under the Multi-Voiced Performance category, as it was narrated by Alexander Brinkley, James Brinkley and Christina Rideout. This biography and memoir depicts the first 31 years of Thomas Jefferson’s life and is partially written in journal form, and supplemented with background text to further educate the reader. This account of Jefferson’s journey to manhood delves into his ancestry, childhood and adolescence painting a vivid picture of his coming of age. Much of Jefferson’s early life helped to shape his personality, character and intellect. For those looking to truly understand our iconic founding father, Thomas Jefferson, be sure to listen to D’Alessandro-Cox’s newly published audio version of this story, as Jefferson transforms from boy to man. Photo of Jayne D’Alessandro-Cox by KMS Photography, Photo of book cover by Disc Makers.

UVA’s Own Literary Scholar Jahan Ramazani, Professor and Edgar F. Shannon Professor of English at the University of Virginia (UVA), was born and raised in Charlottesville. His parents came to Jefferson’s University in 1952 to escape the turmoil of their homeland of Iran. As he traveled often with his parents, his interest towards literature, poetry in particular, grew. Ramazani saw it as a “freeing way of traveling across time and space and of holding multiple perspectives simultaneously.” Today, he is one of the world’s leading literary scholars with multiple achievements and awards for his work such as a Guggenheim Fellowship, a National Endowment for the Humanities Fellowship and the Thomas Jefferson Award. His most recent work includes The Cambridge Companion to Postcolonial Poetry, which he edited, and he was elected to the American Academy of Arts and Sciences, one of the U.S.’s oldest and most prestigious societies. Photo of Jahan Ramazani by Dan Addison.

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cultural Virginia Barbecue: A History Joseph Haynes, a Virginia native and award-winning barbecue cook, reveals his vast knowledge of barbecue in his book, Virginia Barbecue: A History. A certified barbecue judge, Haynes frequents the state promoting Virginia’s barbecue heritage, and in 2016, he even succeeded in convincing the Virginia General Assembly to designate May through October of each year as Virginia’s official barbecue season. In his novel, he argues that Virginians should be directly credited with the invention of Southern barbecue and sites examples such as the native Powhatan tribes slow-roasting food on smoldering coals and our own James Madison hosting grand barbecue gatherings during colonial times. Haynes even visits some of our very own local barbecue favorites in his novel, including The Barbeque Exchange in Gordonsville (host of the ever-so-popular “Porkapalooza” Festival) and Ace Biscuit and Barbecue in Charlottesville. Whether Haynes can convince the world that Virginia is indeed the home of Southern barbecue or not, it’s worth taking a drive around our delectable countryside to decide for yourself. Photos by Gail Haynes.

Alumna’s Book to Be Adapted for TV Thanks to acclaimed actor Elisabeth Moss, Mary Beth Keane, a 2005 alumna of UVA’s top-rated creative writing program, is about to have her second novel, Fever, featured on screen. The 2013 novel explores the life of Mary Mallon, the first known healthy carrier of typhoid – who came to be known as “Typhoid Mary.” Although Moss bought the rights to Fever not long after it came out in 2013, Keane had doubts it would ever go into production. Moss, currently staring in the everpopular series “The Handmaid’s Tale,” announced at the beginning of the summer that she will be producing an adaptation of the novel for BBC American and Annapurna Television in a limited series, and will also be playing the starring role. Both of Keane’s novels feature Irish characters, which Keane credits to being the first-born child of Irish immigrants. She and several of her classmates from UVA still exchange work to this day before sending their novels off to agents or editors. Photo of book cover Courtesy of Simon & Schuster. Photo of Mary Beth Keane by Nina Subin.


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540.825.8550 331 North Madison Road, Orange, VA 22960





Tucked away at the end of a boxwood-lined driveway off State Route 613, Prospect Hill’s property—dating back to 1699—awaits its guests. With royal yellow siding, imposing neoclassical columns and two-story balconies, the genteel old manor house is the epitome of southern charm. It’s no surprise that Dr. Bobby Findley, his wife, Paula, and their five children fell in love with the quintessentially old Virginia home and lush grounds— all presided over by a sprawling and magnificent, 180-year-old magnolia tree. Dr. Findley, or “Doc,” as he is known to most, practiced chiropractic for 28 years, and moved his family to Central Virginia from Myrtle Beach after deciding to trade in his practice for a southern bed and breakfast. For the Findleys, there was something magical about Prospect Hill that made the move and career change feel right. WORDS BY JISEL PERILLA PHOTOGRAPHY BY R. L. JOHNSON


“We had three teenagers and were in the process of adopting two more, and we liked the idea of our children growing up in a more rural setting. We also desired to have our entire family running a true family-owned business in which all of us would work and contribute to the success. Once we visited Charlottesville, we quit searching and spent our time working to purchase Prospect Hill. We’ve now been here for five years, and love the history surrounding Prospect Hill and Virginia.” The 18th-century manor house, which has most of the original wood floors and architectural features still in place, is the Inn’s heart and soul. Its winding staircase, classically-furnished sitting rooms and spacious porch overlooking the property’s beautifully landscaped 40acre lawn and woods add quintessential character. And of course, there’s the Inn’s famed restaurant, where guests can enjoy European-inspired dishes such as filet mignon

in merlot butter and bordelaise, or veal sautéed in olive oil, garlic, mushrooms, rose and veal stock reduction. The prix-fixe menu, available every day but Tuesdays (a la carte options also available), requires reservations and has become well known among foodie circles for its high-quality ingredients and romantic ambiance. “Charlottesville is a foodie’s paradise, so we knew we would have to do food well. Our executive Chef and Sous Chef are from Mexico and El Salvador, and are both exquisitely talented in a variety of styles. The European influence, however, is preferred by most of our traveling guests,” says Findley. And the cuisine is as beautifully presented as it is tasty. “Currently, we get tomatoes, squash, peppers and some corn from our kitchen garden. Obviously, that varies depending upon the season, but the soil (Davidson loam) in the Green Spring’s region is especially well-

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The Inn’s 13 guestrooms, SPREAD ACROSS the property, are all appointed in different styles, ranging from rustic and cozy to SPACIOUS AND MODERN. suited for the vegetables our Chef desires. We get as much meat as we can from local sources … all of our eggs come from our 25 chickens,” says Findley. A delicious and complimentary breakfast, also featuring home-grown eggs and other locally sourced ingredients, can be delivered to guests’ cottages or the Manor House. The Inn’s 13 guestrooms, spread across the property, are all appointed in different styles, ranging from rustic and cozy to spacious and modern. “My personal favorite is the 1699 Boy’s Log Cabin,” says Findley. The original home of the first settler, it later served as a (tiny) neighborhood school for several local children. “It is now the most fascinating hand-hewn cabin. It is quite rare to find a building of that age still standing, much less in habitable condition,” Findley says. Guests who prefer more modern décor can consider one of the


“newer” rooms—Sanco Pansy’s Room, Miss Marcie’s room or the Carriage House Cottage—which are all still over 150 years old. Paula, Findley’s wife, who did the elegant interior design of the rooms, had fun adding whimsical and modern touches to the rooms, such as the one above done in deep purples and plums with a flirty touch of leopard. Prospect Hill is the kind of place that allows you to disconnect and to relax. The “pastures” are home to the family horses, alpacas and chickens, and there is a nearly two-mile nature trail that meanders through the hardwood forest. A quintessential old-fashioned escape, Prospect Hill connects guests with history and the central Virginian countryside. ~






inci, a small village steeped in history, is tucked away in the rolling hills of Northern Tuscany just outside the city of Florence, the birthplace of the Italian Renaissance. Born in Vinci during the Renaissance in 1452, Leonardo da Vinci (da Vinci meaning “from Vinci,” thus Leonardo da Vinci) was the very definition of the Renaissance man who had a broad mastery of many different fields and interests, from the arts to the sciences. Today, visitors can travel to Vinci to experience a different side of this famous intellect who many know as the painter of the world’s most famous masterpiece—the Mona Lisa. This charming old world village, dating back to the Etruscan age, sits at the base of the rugged Apennine Mountains in the region of Tuscany, about an hour from Florence. There, visitors can tour the village, take in the stunning views of surrounding vineyards and olive groves, and experience the Leonardo Museum that is housed in the Conti Guidi Castle of Vinci at the village’s center. Inside, this unique museum focuses on Leonardo’s interests in engineering, architecture, anatomy, machinery, mathematics and technology of all kinds. An impressive series of life-sized models, reconstructed on the basis of Leonardo’s drawings, illustrate the masterful inventions that his spectacular mind envisioned. The collection began with a large donation from American company IBM in 1953 and has since grown to include the world’s most extensive and original collection honoring

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From February to June in 1787, Thomas Jefferson ventured through SOUTHERN FRANCE and NORTHERN ITALY, visiting Genoa, Turin, Milan and surrounding towns. Leonardo’s scientific genius. Visitors are often amazed with the ideas that he envisioned so many centuries ahead of his time, such as flying machines and feats of engineering that mankind would not see for hundreds of years to come. An inventor, scientist and architect himself, Jefferson would have no doubt been enthralled with this museum. Thomas Jefferson has often been noted as a Renaissance man—even called “America’s Leonardo da Vinci.” From February to June in 1787, Jefferson explored Southern France and Northern Italy, visiting Genoa, Turin, Milan and surrounding towns. By then a famous man, he traveled not as a diplomat but as an ordinary tourist taking care not to be recognized while he


thoroughly enjoyed the scenery, culture, food and wine of the region. He made many notes on his observations from the window of his horse-drawn coach about crops that might do well in America, such as figs, rice, oranges, olives and grapes. His travels also introduced him to many area wines. Jefferson’s favorite was a light red wine known as Montepulciano, taking its name from the Italian hilltop town in which it was produced. As Jefferson wrote to George Wythe from Paris about Italy in September 1787, “In architecture, painting, sculpture, I found much amusement; but more than all in their agriculture, many objects of which might be adopted with us to great advantage.”

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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When finished TOURING THE MUSEUM, visitors can stroll the CHARMING VILLAGE shops and cafes seeing everything from ARTISTS PAINTING the centuries-old crafts of Tuscan pottery to OLIVE OIL shops and wine bars. While visiting Turin and Milan, Jefferson purchased maps he eventually loaned to Pierre Charles L’Enfant, a French-born American military engineer, who consulted the maps while designing Washington, D.C. And, of course, there are countless Italian influences upon Jefferson, not the least of which is the naming of his prized home of Monticello, which means “little mountain” in Italian. Italian was a language that he personally studied and made sure was offered for students at the University of Virginia. From Vinci, you can take the picturesque trail, the Strada Verde (Green Road), about a 30-minute walk, to Anchiago to enjoy the stunning landscape of olive groves and vineyards that influenced Leonardo. There, you can visit the carefully restored rustic 15th-century farmhouse where he was born and explore a modern


exhibit that explains his paintings, life and inspiration through multi-media. When finished touring the museum, visitors can stroll the charming village shops and cafes seeing everything from artists painting the centuries-old crafts of Tuscan pottery to olive oil shops and wine bars. Although Jefferson never visited Tuscany or it’s capital of Florence, Jefferson wrote that his travels through Italy were regrettably short. He knew and admired the great thinkers, architects, musicians and artists of the region and no doubt admired the genius of Leonardo da Vinci. Jefferson enthusiasts who admire his Renaissance qualities and knowledge of so many varied fields of interests will also appreciate not only the beauty of the region but also the celebration of Leonardo’s genius in his home village of Vinci. ~

History’s doors are

always open at our house.

History’s doors are always open at our house. James Madison’s Montpelier is open year round. Plan for a day at the Montpelier Hunt Races on November 4th. Join us for our Holiday Open House on December 2nd. Open 7 days a week.



Scott Smith


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.

841 Wolf Trap Rd. • (434) 973-5566 •

Featuring Lynne Goldman’s custom jewelry plus regional and international designers in every range of style and price. Artisan candles, Venetian masks, scarves and local fine art complete the environment welcoming guests for over 25 years.

407 E Main St. • (434) 977-9644 •

“I am motivated by the joy of introducing a new ‘objet’ into a home or seeing a friend’s face light up upon receiving a special gift.” –Winifred Wegmann 2214 Ivy Rd. • (434) 284-8706 •

Stunning flowers for every occasion. Our gift and flower shop at Foods of All Nations offers an elegant and eclectic selection of Tourterelle inspired gifts. Wedding and seasonal gifts, UVA team spirit gifts, accessories, books and bath and body products.


2261 Ivy Rd. • (434) 973-1211 •




A Cyaned Originals design is “More than a Monogram,” it is a new way to express your individuality. Each design is hand-drawn, and can be put on products to reflect your lifestyle. Fun. Whimsical. Classic. • (434) 825-4427 •

Darling Boutique is for every woman. Enjoy curated consignment —clothing, shoes, and accessories— as well as locally-made artisan goods. From affordable fashion to high-end bargains, new inventory hits the racks weekly.

105 S 1st St. • (434) 202-0664 •

Finch is a boutique located on the historic UVA “Corner” with unique hand-selected styles. Fly by and shop from well known labels, including Free People, Z Supply, Susan Shaw & many more.

For more than 50 years, we’ve provided Charlottesville and the surrounding areas with imported, local and exceptional domestic foods. We pride ourselves on extensive and varied products as well as a courteous and knowledgeable staff.

1501 University Ave. • (434) 244-0050 •

2121 Ivy Rd. • (434) 296-6131 •

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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

The Laurie Holladay Shop

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 •

121-B S Main St., Gordonsville • (540) 832-6352 •

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.

123 S Main St., Gordonsville • (540) 832-0552 •

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 •





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!

Pomme is a warm and inviting re-creation of the French countryside—from food to décor. Whether on a day trip or gathering with friends and family, come share our passion for food and wine. À votre santé et bon appétit!

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.

115 S Main St., Gordonsville • (540) 832-0130 •

107 S Main St., Gordonsville • (540) 832-3076 • Find us on Facebook!

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

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5214 Pont Rouge Farm in Free Union

Bogota, c. 1845

The remarkable 5 bedroom, 5.5 bath residence and charming adjacent guest cottage both overlook the farm’s manicured, 386 acres of rolling hills, a striking red barn set into those hills, crystal clear lake and Blue Ridge views beyond. Albemarle’s only covered bridge welcomes visitors to pristine Pont Rouge Farm.

One of the Shenandoah Valley’s most noted properties, Bogota includes a magnificent, comprehensively renovated, brick manor, restored bank barn, stables, and a full complement of original dependencies, including a guest house, on 165 acres of fertile acreage fronting the Shenandoah River. There are staggering mountain views on three sides. Truly Bogota is one of the Valley’s crown jewels.

Loring Woodriff Real Estate Associates Loring Woodriff (434) 466-2992 $3,450,000

Loring Woodriff Real Estate Associates Loring Woodriff (434) 466-2992 MLS# 557539 $2,950,000

Adaven, on 144 Acres in Somerset

2155 Dogwood Lane in Farmington

This modern country estate set privately in the rolling hills of Somerset with mountain and pastoral views features an understated residence constructed of the finest new and reclaimed materials. Dramatic 2-bedroom guest house, vaulted in-law quarters over garage, saltwater pool with pool house, center-aisle barn, and regulation dressage arena. Every inch turn-key.

Sited on one of this lovely neighborhood’s largest, most beautiful parcels, ‘Treetops’ is a center hall Georgian constructed to uncompromising standards. The distinguished 6 bed/8 bath residence enjoys panoramic Blue Ridge views and extensive Ivy Creek frontage. Immaculate guest cottage with 3 bedroom suites. 13 acres of rolling lawns dotted with hardwoods and blooming specimens.

Loring Woodriff Real Estate Associates Loring Woodriff (434) 466-2992 MLS# 556651 $2,845,000

Loring Woodriff Real Estate Associates Loring Woodriff (434) 466-2992 MLS# 560048 $7,375,000




White Horse Farm

Red Bank Farm

This 278+/- acres in Albemarle County features a restored and expanded 4BR 19th-century home with hardwood floors, a modern kitchen and an large master suite. A new vineyard producing Cabernet Franc grapes, fenced and cross-fenced pastures, 8-stall stable and a recreational building makes this a perfect country estate or potential winery.

The Rivanna River borders this 450+/- acre estate, offering the highest level of privacy, natural beauty and utility found in Central Virginia. Enjoy approximately 2.5 miles of river frontage and miles of forest trails. The 100-year-old boxwoods surround the beautifully restored and maintained historic home, adding comfort to this incredible property.

Gayle Harvey Real Estate, Inc. (434) 220-0256 MLS# 560290 $2,500,000

Gayle Harvey Real Estate, Inc. (434) 220-0256 MLS# 560817 $1,750,000

Glenwood Farm

RiverView Farm

This 736+/- acre Madison County farm in the heart of Somerset and Virginia hunt country features extensive Rapidan River frontage and stunning Blue Ridge Mountain views. About 400 acres are tilled and 125 are fenced pasture with additional agricultural support infrastructure. There are two 19th-century homes and two tenant houses.

Park-like grounds, the North Anna River, cascading creeks and extensive old-growth forests define this 181+/- acre estate located near Orange and Gordonsville. The spacious cypress log home, with its cathedral ceilings and large master suite, accommodates one-level living, while the walk-out lower level provides extra room for guests and entertainment.

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

Gayle Harvey Real Estate, Inc. (434) 220-0256 MLS# 541610 $1,500,000

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The Chimneys

Alicent Farm

Fabulous 273-acre country estate, base of Blue Ridge Mountains, magnificent views in all directions. Circa 1803, 9000-square-foot restored residence, 2 guest homes, 2 barns. This home has amazing rooms, award-winning gourmet kitchen, completely renovated and enlarged. The farm is in excellent condition, fenced, with 2 lakes and many creeks.

Classic Virginia brick home with slate roof, circa 1920, privately situated on 121 acres, adjoining easement property and 502-acre Mint Springs Park at base of Blue Ridge Mountains, offering panoramic mountain and pastoral views. Spacious residence with traditional charm, architectural details and comfortable elegance. Includes garage with apartment and manager’s home. Perfect grazing farm or vineyard property.

McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 MLS#554020 $4,950,000

McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 MLS#559536 $2,250,000





Breathtaking 247-acre Virginia estate showcases an attractive, English Country-style main residence with beautiful brickwork surrounded by 7 acres of world-class gardens designed to take advantage of the vistas and natural terrain. Include a charming stone guest house, a stone barn, and a meticulously renovated 1800s log house. 20 miles southwest of Charlottesville and I-64.

Exceptionally rare 253+ acre estate parcel with breathtaking Blue Ridge Mountain views five minutes west of Charlottesville and UVA. This extraordinarily diverse and unique property offers stunning building sites enhanced by towering hardwoods, extraordinary views of its vineyards, lush meadows, and uncommon privacy. Barns, streams, and a 4-acre pond.

McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS#560478 $3,450,000

McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS#566613 Price Upon Request



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At Gayle Harvey Real Estate, our high level of commitment stems from a genuine passion for Central Virginia and a firm belief in our core principle of uncompromising service to our clients. Our agents possess an unparalleled familiarity with the area and their focused markets, from the rugged skyline and scenic byways of the Blue Ridge Mountains to the verdant hills and wooded trails of the Piedmont. We work closely with you to develop an foothills understanding at the of the Blue Ridge Mountains of your personal vision for a home, and then draw uponAt years of experience to make vision a reality. Keswick Hall & Golf Club,that a prestigious club offering a distinct lifestyle in central Virginia, members Contact today for your consultation. belong tous unwind. Enjoy thefree benefi ts of unlimited golf on the newly-designed Pete Dye course, access to

TEE UP, UNWIND & BELONG the driving range, golf groups, distinctive dining experiences and resort events. Join the club. (434) 220-0256 KESWICK.COM

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MEMBERSHIP: 434-923-4359

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

Wine and Country Living Fall 2017  
Wine and Country Living Fall 2017