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Book Eight •






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Over 4 Decades of Experience firm foundations - R.L. Beyer Custom Home Builders has a distinct reputation in the building industry. While R.L. Beyer is ‘home bred’ and devoted solely to the Central Virginia home market, the foundation of the company is solidified through generations of craftsmen. Having been raised on a Fluvanna County farm, Rick Beyer along with his wife, Diana started the company in 1972 building modest homes for ‘everyday’ people. Many of those people have honored them with having multiple homes built over the last 40 plus years. While staying true to their core values and innovative designs, today their home portfolio ranges from the $400,000’s to $2,000,000. legacy - Loyalty and commitment to construction of integrity are evident and has been accomplished by long time craftsmen affiliated with Beyer – 3 foremen that have 35 to 40 years with the company managing the many details and are now mentoring their 4 adult sons to carry on the legacy; talented designers growing and excelling in the beautifully engineered homes for four decades; seasoned and knowledgeable craftsman overseeing the finishing details and warranty of the home with the new homeowners; committed office staff being the backbone of support with years of experience in accounting and savvy purchasing knowledge.

unwavering commitment - The appreciation and use of natural materials have always been reflected in the designs long before the trend of organic materials emerged in the marketplace. Handcrafted wood pillars, custom designed spaces, handsome hand laid hardwood floors, and stained glass artifacts used as interior transoms are just a few of the unique elements of these fine homes. Time has not waned the enthusiasm or commitment to personal involvement in the homebuilding process for their new homeowners. Rick and Diana Beyer along with their staff are attentive to every detail from the initial design, thoughtfully siting the home, selecting colors and finishing details, to insuring the completed home is of the caliber that has granted them the highly respected reputation in the homebuilding community.

Pace Real Estate Associates LLC | 434.817.7223 | suzie@pace-homes.com 660 Hunters Place, St 101, Charlottesville, VA 22911 | Licensed to sell real estate in Virginia BeyerHomes.com | AshcroftViews.com

at the

4416 Ivy Commons, Charlottesville, VA 22903








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, Barbara 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 | Meredith Coe, Jen Fariello, Hamza Hasan, Callie Heroux, Andrea Hubbell, R. L. Johnson, Rachel May, Ashley Nuehof, Amy Nicole Cherry, Sera Petras, Beth Seliga, Rick Stillings,Aaron Watson, Tristan Williams W R I T I N G & E D I T I N G | Jennifer Bryerton, Katherine Firsching, Darron Franta, Taz Greer, Jody Hobbs-Hesler, Caroline Hirst, Caroline Hockenbury, Olivia Jackson, Catherine Malone, Brian Mellott, Abby Meredith, Suzanne Nash, Sarah Pastorek, Mandy Reynolds, Katharine Schellman, Dave Stallard, Madison Stanley 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 | 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 © 2019. 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 (PCW) using only soy-based ink and supporting responsible forestry. You can find our paper-free digital edition online as well at CharlottesvilleWineandCountryLiving.com, and please do recycle. Printed in the United States of America.



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

at the heart of Virginia’s wine movement. Charlottesville is the perfect balance of tradition and innovation with a unique style all its own. 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 to many as the heart of Virginia Wine Country.




30 MEET THE WINEMAKER | Matthieu Finot




The Father of Virginia Wine Talks About How Far We’ve Come



46 BAKER | Paradox Pastry


48 MEET THE CHEF | Spencer Crawford

Flying Fox Vineyard Brings A New Drink to Our Craft Beverage Scene





The Chiles Family Shares Their 100+ Year Legacy

LIFE & S T Y LE 60



COUNTRYSIDE FÊTES | Workshops at Pippin Hill


OUTDOOR PURSUITS | A Day on the Pitch


106 ARTIST & LIGHTING DESIGNER | Rebekah Graves Lightscapes 108 THINGS WE LOVE | CHO•ho Style




Will Coleman Shares His Love for The Sport

TOASTING TO FRIENDSHIP Girlfriends Gather for A Weekend Away




page 92

Explore an Intimate Garden & Home

68 Cover image photographed by Jen Fariello. Portrait of Robin Johnson Bethke and Jennifer Bryerton photographed by Robert Radifera.


1 2 8 THE ARTS SCENE | The Front Porch 1 4 0 CULTURE NOTES 1 4 4 TRAVEL LOCALLY | The Inn at Stinson Vineyards





Botanical Artist Lara Call Gastinger Pairs Her Loves of Science & Art




Singer-Songwriter, Who Appeared on ‘The Voice,’ Draws From His Virginia Roots




Founded at UVA in 1869, the World’s Largest Social Fraternity Celebrates 150 Years




Explore the Beautiful & Vast Western Frontier In Moab, Utah


Stay in touch




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


Katherine Firsching is a media studies major in the Distinguished Majors Program at the University of Virginia. She finds joy in the art of storytelling and expressing creativity on a daily basis.


Jody Hobbs Hesler’s fiction, book reviews and other writing appear in a variety of publications. She holds an MFA from Lesley University and teaches at Writer House in Charlottesville. You can learn more about her work at jodyhobbshesler.com.

Caroline Hockenbury is a multimedia journalist, copywriter, tutor and poet who holds degrees in media studies and poetry writing from UVA. Her work can be seen in Virginia Quarterly Review, Virginia’s Best Emerging Poets, CharlottesvilleFamily’s Bloom and more.

Olivia Jackson is a recent graduate of UVA with a degree in media studies, interns at Ivy Publications and enjoys writing about the art, wine and culture of Charlottesville.

Catherine Malone has graduate degrees in the history of art, and has taught at William & 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.

Abby Meredith is an attorney who splits her time between Charlottesville and Washington, D.C. As a Double Hoo, she loves writing about Charlottesville and all things UVA and equestrian.

Suzanne Nash is a Virginia native who currently resides in Keswick. She has been writing book reviews and freelance articles for local publications for over 10 years as well as working with authors developing their marketing and publicity.

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

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

Katharine Schellman, a Virginia native, writes fiction, non-fiction and poetry. You can find her work in publications including Cicada Magazine, Penman Literary, The Huffington Post and Business News Daily, as well as on katharineschellman.com.

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

Madison Stanley, our Online and Social Media Editor, has a degree in media studies from UVA and enjoys working in the community she fell in love with while studying here.

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

Andrea Hubbell is a Charlottesvillebased realtor, designer and interiors photographer. With two degrees in architecture and years of experience as a designer, she sees and captures space from the perspective of those who created it. She and her husband own and operate HubbHouse, a residential design company. Andrea is also a realtor with Nest Realty Group, helping her clients see the potential to turn a house into their dream home.

Meredith Coe has been a local photographer for six years. Specializing in weddings and family portraits, her work also stretches to local editorial and artistic projects. Her work can be seen in Smitten, Style Me Pretty, Charlottesville Wine & Country Weddings, among other publications and online sites.

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.

Rachel May is a Virginia-based photographer who enjoys adventuring across the globe with a passion for beautiful light and impeccable composition. Her deepest desire is to deliver a genuine document that is well balanced between fine art, documentary and classic portraiture—preserving her client’s most valued moments. Rachel’s work has been featured in Southern Living, Brides, Southern Weddings, Charlottesville Wine & Country Weddings and more. R. L. Johnson is our co-publisher and creative director, Robin Johnson Bethke, who began her career as a professional photographer in Los Angeles before moving into graphic design and art direction when she relocated to Charlottesville in 1994. As our company’s co-founder and visionary, she enjoys all aspects of the publishing process from story conception to graphic design to photography. Her work is often seen in our publications.

Amy Nicole Cherry has been photographing stories of life and love for 10 years. The simple moments of life endlessly inspire her, and she’s thankful to call Charlottesville home after spending some time in Nashville. Her work has been featured in National Geographic Traveler, The Washington Post, Nashville Lifestyles and countless wedding publications like Southern Weddings, Brides.com, Style Me Pretty and Charlottesville Wine & Country Weddings.

Beth Seliga of 3 Cats Photo began her photography career photographing professional cyclists. Her work was featured in Sports Illustrated, USA Today and Pro Cycling, among others. 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.

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.

CharlottesvilleWineandCountryLiving.com | 13

TASTING 2019 Governor’s Cup Awards The 2019 Virginia Governor’s Cup Awards were selected by over 40 world-class judges who sampled 510 of the best wines from 102 Virginia wineries. The top 12 wines make up the “Governor’s Cup Case” and are chosen through a comprehensive nose blind tasting based on appearance, aroma, flavor, overall quality and commercial sustainability that spans 13 days. For a white wine to win the Cup is quite rare, so when Horton Vineyards won the Cup for its 2016 Petit Manseng, it became a record-breaking moment, and it marks the second time Horton has won the Governor’s Cup. Continuing with a showing of excellence, the Monticello American Viticultural Area (AVA) took home 8 of the 12 awards in the case, including Barboursville Vineyards, Early Mountain Vineyards, Horton Vineyards, two from King Family Vineyards and three from Michael Shaps Wineworks. Additionally, the Virginia Vineyards Association selected Karl Hambsch with Loving Cup Vineyard & Winery as the 2019 Grower of the Year. The Wine & Country Shop is one of just two shops carrying Horton’s Petit Manseng. Image by R. L. Johnson.

STARR HILL CELEBRATES 20 In honor of its 20th anniversary, Starr Hill Brewery is celebrating with a fresh new lineup in 2019. Brewmaster Robbie O’Cain is excited to release the 13 new craft beverages, numerous Pilot Brewery releases, two new limited 12-packs and their first ever kettle-sour series. “Kettle” refers to the brew kettle, meaning the beer is soured in a stainless steel mash tun and fermented in a similar tank. The Sour Series, includes new “Say it Ain’t Sour” 12-packs beginning with Raspberry American flavor in April and rotating seasonal six-packs throughout the year. The series will feature kettle-soured brews with a sweet, fruit punch, introducing a unique blend of acidity, dryness and funk to the ale scene. Following suite, the thirst-quenching “Lime Gose” will hit the taps in the summer, with the fun “Passionfruit Gose” in the fall and a bubbly “Guava Gose” during the winter. Also in late summer, Starr Hill Brewery will debut the specialty variety pack Hopped as Hell—a wide palette of refreshing India Pale Ales. Image by William Walker.


A Bountiful Harvest After one of the wettest years on record, with roughly “75 days of persistent rain” from midMay through July, winemakers in Virginia are still optimistic. As we well know, much of what influences how a vintage will turn out is dependent upon the weather, especially during the harvest season of August to October. Advancements in agriculture and viticulture continue to make strides to accommodate such unpredictable climate, though. And, wines from challenging years in the past have oftentimes exceeded expectations, so we must not write off a tough year like 2018. The skill of the winemaker and their team must rise to the challenge when the conditions are adverse. Too much water brings the risk of spoilage and could affect the flavors in grapes, but every vineyard was fighting to control the vines’ vigor, trimming the leaf canopy and discarding any grapes that showed signs of rot or mildew. To date, winemakers and vineyard managers have done a fantastic job of adapting to the area’s climate; and even though the end result of many harvests has been out of their control due to the grapes’ ripeness levels, which are measured by each grape’s sugar content, also known as “brix,” they are seasoned in finding the perfect balance between what the weather gives you and how to process the grapes and age the juice. We’re often in awe of the talents of Virginia’s winemakers. In addition to Horton Vineyards’ Petit Manseng winning the 2019 Governor’s Cup, the first wine of its kind to win the prestigious award, Virginia vineyards are harvesting new varietals each year for everyone to enjoy. As always we are looking forward to tasting the fruit of the harvest.

New & Noteworthy BARBOURSVILLE VINEYARDS picked a record 500 tons of grapes this year. Local musician Mariana Bell and UVA grad and viticulturist Jonathan Bird will experiment with the first 2019 harvest of BEACON

TREE VINEYARD farm, then sell grapes to Jake Busching beginning with the 2020 vintage.

CROSSKEYS VINEYARDS is opening a new production facility in 2019 which will help them increase production to 15,000 cases per year. Fluvanna County’s CUNNINGHAM CREEK WINERY and THISTLE

VINEYARD are now members of the


Monticello Wine Trail. The petition to put them on the map noted the importance of

Thomas Jefferson to the creation of Fluvanna County and navigation of the Rivanna River. In April, Shannon Horton is being honored at a nationwide event in NOVA highlighting women winemakers and female executive chefs. HORTON VINEYARDS is the only east coast winery included.

REVELATION VINEYARDS launched its new tasting room on March 24 in Madison County’s Hebron Valley.

SEPTENARY WINERY AT SEVEN OAKS FARM has broken ground on a new

barrel room for small intimate parties and private tastings, to be completed early summer. James Beard House honored STINSON VINEYARDS by serving their 2018 Rose de Mourvedre in recognition of International

Women’s Day this March. First Colony Winery is under new ownership and with the new name THATCH. The winery is now also under the direction of Winemaker Gavin Baum who grew up locally. Exciting things are coming from TRUE HERITAGE, a new wine label that is a partnership between local estate farms and the wine team at Veritas Vineyard & Winery. The VIRGINIA


achievement awards for leaders that have been instrumental in propelling the Virginia wine industry forward. It recognized Mitzi Batterson of James River Cellars as the 2019 Virginia Wineries Association Wine Person of the Year, and Jim Corcoran, of Corcoran Vineyards, for the Gordon Murchie Lifetime Achievement Award.

W&CLiving.com | 15

TASTING Brewing For A Cause In the aftermath of the deadliest and most destructive California wildfire in history, Champion Brewery, Devils Backbone Brewing Company and Starr Hill Brewery joined the efforts to fundraise for the Sierra Nevada Camp Fire Relief Fund. The Sierra Nevada Brewing Company, located near Paradise, Calif., witnessed many community members severely impacted by the tragedy. Hatching the idea to brew a Resilience IPA committed to donating 100 percent of sales to the Sierra Nevada Camp Fire Relief Fund, they reached out to members of the industry, asking suppliers to donate ingredients, competitors to give their time and labor to make the beer, and restaurants and breweries to carry the beer on tap at no cost. Along with over 1,400 breweries across the country, 33 in Virginia answered the call for help. Devils Backbone Brewer and Head Cellarman Erik Filep, a wild-land fighter with years of experience fighting wildfires out west, immediately knew he wanted to support the cause.

Masters of Wine Virginia’s wine country is always making new strides, and more recently, those include three members of Charlottesville’s wine community. Matthew Brown, the wine director at King Family Vineyards, Aileen Sevier, the director of marketing at Early Mountain Vineyards, and Erin Scala, sommelier at Common House and owner of In Vino Veritas Fine Wines, have been recognized for their talent and knowledge with the title, Master of Wine—one of the most prestigious titles in the world of wine. The Institute of Masters of Wine strives to promote learning and excellence in the global wine community, and by becoming a Master of Wine, one is granted entry into the world’s best wine community, one that only includes 383 people (in 30 different countries). All of the members have passed all three parts of the Institute’s rigorous exam, which includes blind tastings and multiple papers. Having three Masters of Wine in the Charlottesville-Albemarle area is a large percentage and speaks to the quality of talent and passion of those who are shaping the local wine industry. Image by Aileen Sevier.


a week of celebrating the

best of the


Monticello American Viticultural Area

April 29-May 5 Charlottesville

Monticello Cup Awards, Wine Paired Meals, Grand Tasting Event with over

25 wineries

For ticket and event info: monticellowinetrailfestival.com

TASTING Castle Hill’s New Cider Port Castle Hill Cider recently released four heritage dessert wines, two of which are fortified Ports. Those two delicious ports—the 1764 and Sunday Muse—pay homage to the history of the Cider Hill Estate. The Sunday Muse Port, blended from Ribston Pippin, Gold Rush and Albemarle Pippin apples, is inspired by Amelie Louis Rives Troubetzkoy, author and one of Castle Hill’s early residents, and features the nude self-portrait she sent to the press on the bottle. The 1764 Port references the year the Castle Hill Estate was founded and is a blend of Black Twig and the Albemarle Pippin apple. Warm and chocolatey, it has a long finish of vanilla and melon. The other two heritage dessert wines are a Blend Pommeau and Hewes Crab Pommeau. The Hewes Crab Pommeau contains the Hewe’s Crab, or Virginia Crab Apple, with the majority of the apples coming from Monticello, where Thomas Jefferson planted them in his north orchard. The Blend Pommeau is a blend of Harrison, Puget Spice, Dabinett and Winesap juices with heavy flavors of lemon and bourbon. Image by R. L. Johnson.

A Better Brandy When Robin Felder, owner of Monte Piccolo Distillery and former University of Virginia (UVA) pathology professor, had difficulty defining the proper time to complete the distillation process for a pear brandy, he turned to Brooks Pate, a UVA chemistry professor, and his students. Together, Pate and his third- and fourth-year students in his Physical Chemistry in Laboratory class spent time analyzing the particular molecules that impacted the brandy’s flavors during the distillation process. Their goal was to identify the cause of good flavors and aromas. The students work concluded that the technology developed by Pate— Fast Fourier Molecular Rotation Spectroscopy (FFMRS)—was efficient when it came to identifying the flavors in the fruit brandy. Students in Pate’s course will continue to develop new ways of using the technology to optimize the brandy distillation process and will share their findings at the end of the semester. The findings from the spring 2018 class helped Felder win a grant from the American Distilling Institute to continue testing the technology. Image by Dan Addison.


Proud winnerof the Governor’s Cup2019

6399 Spotswood Trail, Gordonsville, VA

(540) 832-7440







s we walked up and down the rows of vines at the top of a hill overlooking Albemarle County, it was as clear as the day around us how at home Gabriele Rausse is in the vineyard. As he prunes the vines before him, I can’t help but compare the care of his handiwork to that of a father’s gentle hands nurturing his child. Any oenophile would see the same—the father of the modern Virginia wine industry tending the grapes and the Virginia soil

he’s been cultivating over the past 40 years. With such a distinguished career in his pocket, it’s no surprise that wine enthusiasts continue to travel from afar to his vineyard just to enjoy his wines. I, too, find myself developing an indescribable love for his wine, especially after witnessing firsthand the passion in his eyes and voice as he shares story after story. It’s become more than a career for this humble and hardworking man, who will happily share his advice and expertise

W&CLiving.com | 21

As the Director of Gardens and Grounds, Rausse OVERSEES the vegetable GARDENS, ORCHARDS and WOODLANDS, as well as the vineyards that replicate some of the varietals planted by Jefferson in 1807. with any and all. He truly enjoys an opportunity to educate others on the history of our area’s wine journey and the strides grape varietals have made in this region since his arrival in 1976. When truly appreciating wine under Rausse’s influence, one must thank Gianni Zonin, president of the Italian winemaking company Casa Vinicola Zonin and owner of Barboursville Vineyards, for bringing Rausse to Virginia when he did. All that makes up our wine country can in some way be accredited to Rausse, who has had his hand in over 100 different vineyards and wineries across the state, including White Hall


Vineyards, Blenheim Winery, Afton Mountain Vineyards, Kluge Estate (now Trump Winery) and so many others. The Vicenza, Italy, native, whose name is pronounced (gabrè-elā rausà, with long a’s at the end of both names), received a call from Zonin, who was also a childhood friend, asking him to come to America with him to plant the European Vitis Vinifera grapes that had been producing some of the world’s most popular wines for centuries. After searching for land and terroir upon their arrival, Zonin and Rausse discovered the property that is now Barboursville Vineyards. The hilly estate spanned 900

acres and dated back to the 18th century. Still present on the property are the ruins of James Barbour’s 1814 manor; Barbour was both a friend and political ally of Thomas Jefferson. To Zonin and Rausse, “It was like Mr. Jefferson was smiling down on us, saying this was where we would change history,” Rausse says. And, coincidentally, they purchased the land on April 13, Jefferson’s birthday. Success was not immediate for the duo, but Rausse was not easily dissuaded. The terroir and weather were proving to be difficult to predict, with its humid summers, inconsistent landscape (rocky earth in one place and clay in another), and not to mention bouts of heavy rains and occasional hurricanes. But their plans continued, and in 1978, those efforts produced more than 100,000 vines. From the beginning, Rausse knew this was where he wanted to be. “I like working all day, and oftentimes, it turns into 12 hours a day. But, I love it.” No matter what phase of the winemaking process he is in—crushing, fermenting, aging, blending or bottling—Rausse is all

hands on deck. With bigger dreams growing by the season, he decided it was time to leave Barboursville in 1981, with plans of helping other vineyards and wineries get established. It was during this interlude that he joined forces with the owner of Simeon Vineyards, which is now Jefferson Vineyards. Even as a child in northern Italy, he was exposed to the practices of horticulture and viticulture on a daily basis. “It was at a young age that I fell in love with agriculture,” Rausse says. And, despite his father’s wishes that he study law, he went to the University of Milan to study agricultural sciences. “You’ll never find a wife, [Dad] would say about my persistence to study agriculture,” Rausse adds with a smile and a laugh. How contradictory a statement when you see Rausse’s two sons, Tim and Peter, working alongside him in the vineyard decades later. Just as Rausse did himself, Tim, Peter and their sister, Maria, spent their youths in and

W&CLiving.com | 23

All that makes up Central Virginia’s WINE COUNTRY can in some way be accredited to RAUSSE, who has had his hand in over 100 DIFFERENT VINEYARDS and wineries across the state... around vineyards, learning the ins and outs of running a successful winery. “I remember times when Peter was only 3 years old, and I was working at Jefferson Vineyards. A small group of people was in the tasting room, and Peter offered to give whoever wanted a tour of the vineyard. Everyone looked to me, not quite sure how to respond, but I assured them that he knew as much as I did and could answer any questions they had. Those people were not disappointed when they returned,” Rausse says with a proud smile on his face. His family’s life revolved around the vineyard’s schedule, and soon, he felt compelled to try a new venture. Not wanting to get out of winemaking entirely, Rausse began learning about Jefferson’s history and


the wines he enjoyed. In doing so, he fell in love all over again. He began working at Monticello in 1995 and, to this day, is an integral part of its team. As the Director of Gardens and Grounds, Rausse oversees the vegetable gardens, orchards and woodlands, as well as the vineyards that replicate some of the varietals planted by Jefferson in 1807. Shortly after his arrival on the grounds, Rausse, along with Monticello historians and staff, planted and trellised 21 varietals of grapes on the southern slope where Jefferson himself attempted to grow and produce Virginia’s first wines. Jefferson’s trip to Paris in the late 1700s exposed him to some of the world’s most exquisite wines, leading him to bringing back nearly 680 bottles of the best Europe had to offer.

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EVEN AS A CHILD in northern Italy, he was exposed to the practices of horticulture and viticulture on a daily basis. “It was at a young age that I FELL IN LOVE WITH AGRICULTURE,” Rausse says. As I once heard Rausse quote Jefferson, “It is neither wealth nor splendor but tranquility and occupation which brings happiness.” Perhaps learning about Jefferson’s passions reignited his own, because in 1997, Rausse began his own vineyard, Gabriele Rausse Winery. Situated right under his house are the fermentation and storage rooms, where stainless steel vats and wood barrels run wall to wall. As he gave us a tour of the facilities, we stumbled upon his wine cellar—one wine connoisseurs would envy. We came to learn that each bottle housed in the cellar held a memory or significance. There were bottles from his first vintages at vineyards like Barboursville

Vineyards, Monticello and Gabriele Rausse Winery, and one from each year his children were born. His sons, Tim, 38, and Peter, 30, now play prominent roles in this boutique winery, that’s comprised of 9 acres spread out in two different locations. On those acres are Nebbiolo, Grüner Veltliner, Roussanne and Merlot vines used for crafting many wines each season. The winery also presses and processes over a dozen other varietals from small-scale vineyards in the area who want no one other than the Rausses to transform their grapes into wine. One of his newest ventures is the Chasselas grape from Redlands Vineyards, which recently produced the Chasselas Doré varietal. This wine, a funky sparkling,

W&CLiving.com | 27

As I once heard Rausse quote Jefferson, “It is neither wealth nor splendor but TRANQUILITY and OCCUPATION which BRINGS HAPPINESS.” is dry and full-bodied with high acidity, and has lemon and green apple aromas mixing with flavors of citrus, apple and pear. The tasting room, tucked against a densely treed hillside, is just up the road from Monticello, but has an entirely different feel. Made of wood and glass, the humble-sized structure for a winemaker of Rausse’s caliber welcomes in its surroundings, and only supports the idea that the grapes and wine are shaped by Central Virginia’s sun and soil.


As if he isn’t busy enough, Rausse also teaches enology and viticulture classes, such as vine grafting and propagation, at Piedmont Virginia Community College. This pioneer of Virginia’s wine culture will forever be identified when discussing our area’s viticultural history. Rausse’s spirit of generosity and knowledge of the land are as much a part of the history as is his relationship with the soil and vines. Jefferson runs deep around here, but so, too, does Gabriele Rausse. ~





Matthieu Finot King Family Vineyards’ Winemaker, Matthieu Finot, first came to Virginia in 2003 after working in many wine regions around the world. Coming from a family of farmers and viticulturists, it’s only fitting Finot decided to pursue a career in wine, studying viticulture and oenology in Beaune, France. He has been hard at work ever since— consulting with wineries around the state, helping King Family Vineyards bring in award after award and even opening his own winery in France with his brother. With a family active in viticulture in France and having traveled extensively worldwide, what drew you to settle here and pursue winemaking in America? I wasn’t planning on staying in Virginia. I was traveling from the Northern to Southern Hemisphere and back again, playing rugby and music, and following the wine seasons. After working in a lot of different wine regions in France, I traveled from Italy to South Africa, then to the U.S., planning to only stay six months before heading to New Zealand. I wanted to go to Oregon because my background was in Pinot Noir and Chardonnay, but when that fell through, I found Virginia. What influenced your education? My mother’s side of the family was compiled of true French farmers, with orchards, animals and, of course, a vineyard. They brought their grapes with other local farmers in the area to a cooperative winery. My father and mother were not farmers, but my uncle took over the farming and I would spend summers there. My father was a wine lover and had a good cellar. The night I was born, in October, it was time for the pressing of the grapes, and when my father went to tell everyone the news of my birth, he ended up staying with the family drinking the rest of the night. So, it was natural that I spent my youth learning about wines. What are the rewards of working in our very particular (and unpredictable) climate? Well, you cannot be bored in Virginia when it comes to winemaking, and you get a wider vintage effect here, even more so than in Burgundy, France. Every

winemaker is good when you have a good vintage year, but a challenging year shows you who is really talented. The best winemakers rise to the occasion. Honestly, a good winemaker learns more in a bad vintage year than in a good year because you can really judge which varietals are truly well suited for the area. How has your adventurous spirit translated into your work as a vintner? Rugby and music, and my travels, have created a background that has influenced my winemaking. In the game of rugby, you play hard on the field but there is a respect for all of the players. When you come off of the field, the men you competed against are friends. That’s true in the wine industry around here—we all respect each other and support each other. My music production background is also similar to winemaking. You start out with a raw product that can vary in regards to quality, and you add bass or tenor notes to create something new and unique. It’s part science and part art. Winemaking adds a third element—the farming element. I love the combination of the arts, science and farming. What separates Virginia wine from old world style wine or a California style wine? Well, Virginia wines are not Californian wine or old world wine; we are in between. I believe Virginia is the old world wine of the new world, meaning our style is more restrained like an old world wine. Virginia’s wine is more food-friendly and has more finesse and complexity than California wines. The structure is more linear, and you won’t find Virginia wines that are fruit bombs with

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15 percent alcohol. Virginia wine growers have come to realize that they need to focus on the styles of wines that do best in this terroir. What makes the Monticello area exciting for a vintner? Charlottesville is a fun place to live with a great quality of life. There is good food, an art scene and educated people who love their wine. There is a relaxed Southern culture that is welcoming, and it’s nice they are excited about their food and wine. When I go out, I always bump into someone I know, and everyone is very supportive. I also like the multiculturalism that is here, especially in the wine industry, because the different cultures and experiences produce more creativity in the business. What is the most exciting thing at King Family Vineyards right now? I have been so fortunate that King Family Vineyards has given me the freedom to experiment, explore and be creative. That’s what their small batch label is about. It’s my opportunity to stretch and try different things such as the Orange Viognier, which is a Viognier made like a red wine. Each year, we release small batches of what I call nerdy wines. They show people the cutting edge of where wines can go and offer people a chance to try something new. On the other end of things, we have also created our Rosè in cans for very practical reasons.


I discovered it really isn’t convenient to bring my Rosè out on the golf course, along with a corkscrew, glasses etc., so I thought it would be great to have it in a can. So, as you can see, we have the practical and the edgy! That gives us a nice balance. What wine is your favorite to make? Meritage, and I feel it is the best wine to present what I do well. It is a right bank style with a dominant Merlot. There is a balance, roundness and femininity, and it expresses the terroir. It is a wine you make in the vineyard versus Rosé, which is technical and made in the winery. The Meritage is a blend of the farming, the science and the art of winemaking. In closing, what advice would you like to share with the wine enthusiasts of today? Take risks. Forget about stereotypes. Be open-minded, and decide for yourself what you like. Don’t let what is on the label put you off—the most important thing is what is in the glass. For example, you may decide you don’t want to try a Merlot (maybe because you have a certain perception of Merlots) but you really might get a wonderful surprise if you just keep trying different wines. Sometimes they are unexpected, and there are so many different styles out there. ~

S K I P T H E FA R M Go Straight to Table Nestled in the shadows of Virginia’s Blue Ridge Mountains, Boar’s Head Resort invites you to experience a chapter of our storied legacy. The newly renovated Mill Room Restaurant conveniently bypasses the farm and harvests all of the restaurant’s salads directly from our backyard hydroponic garden. Combine the timeless ambience of our fine dining with luxurious accommodations and warm-spirited service to attain an overnight experience like no other. To save 15% off your next stay, visit the Instant Rewards section of our website or call 1-888-670-6962.


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or the past 14 years, Flying Fox Vineyard has been a staple in the Nelson 151 wine scene. More recently, though, the winery has reemerged with a bold new look and feel. The powerhouse behind this rejuvenation? None other than the Hodson family. The team of Emily Pelton, her brother George Hodson, sister Chloe Watkins, brother-inlaw Elliott Watkins and sister-in-law Tralyn Hodson has refreshed the vineyard’s image and expanded with dynamic new projects including its popular new Vermouth series, the first production of the fortified wine in the area. A unique addition to the area’s wine offerings, the Vermouth series was the brainchild of Emily who was looking to augment the tried-and-true wines that Flying Fox Vineyard has perfected over the course of its existence. “I was looking at ways to put our thumbprint on the winery as our own as well as on the wine I’ve made throughout the years,” says Emily. A self-proclaimed Vermouth proponent, the answer seemed straightforward. “I have always loved Vermouth. I like the reverse cocktail—a lot of Vermouth and splash of something else.” It seems that customers and the industry agree, too. Only in the second year of production,

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all four of the seasonal vermouths sold out in 2018. So what is Vermouth exactly? Simply put, it is comprised of three main ingredients: wine, botanicals and brandy. At its very core, Vermouth is an aromatized wine … the perfect starting point for an established vineyard. Back in the 16th century, Vermouth was used for medicinal purposes before the first commercial Vermouth—an Italian red variety—was released in the 18th century. Once a desired wine has aged, botanicals are added. Each combination is chosen meticulously in order to complement, enhance and enrich the wine’s flavor portfolio. This is a great opportunity for winemakers to work some creative magic. For experienced winemakers like Emily and Elliott, the associate winemaker, this was what drew the family to creating Flying Fox’s Vermouth line in the first place. “This was the first time I’ve ever had the opportunity, and time, to stop and taste things, and have the ability to change things,” Emily says. “It’s a different beast than standard winemaking. You should’ve seen our refrigerator when we were running trials. There were at least 32 different containers of wine infused with different things, from red pepper or green pepper to black pepper, cardamom, turmeric or persimmon.” While Emily and Elliott are now experts on the subtle variances of herbs, roots and produce, Emily admits that wasn’t always the case, saying,



“Now I speak about it as though everyone should know the difference between angelica and wormwood, but it took us quite a while to figure out the difference between porous root and all the bitters.” Bitters are what most people associate with Vermouth and the basic flavor that it brings to a traditional cocktail, which makes it an essential part of the botanical profile. That being said, bitters aren’t typically consumed by most people. So, while it was a learning curve, it was a welcome one. “All the bitters are very distinct. It trained our palates a lot and taught us a great deal about different flavors we usually don’t see anymore, which was really fun,”

Emily says. “As we were going into this, the design element was really important to us because not a lot of people know what Vermouth is. So, we felt like we really had to be expressive on the label, and not in words.” Anyone who has had the pleasure of experiencing Flying Fox’s Vermouth series firsthand knows that the packaging is not only informative but also striking and downright artistic. After determining the direction they wanted their labels to go, the family reached out to local artist Dani Antol of Rock, Paper, Scissors to make their vision tangible. Each bottle pleasingly displays the logo, surrounded by

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a bouquet of the all-important botanicals included in each edition. They were all delighted with the results. “It actually helps us to remember what’s in each one,” Elliott says. “It’s great because you already know what you’re getting that you might like, and what might surprise you.” But, if you thought that the considerations over the label ended there, you’d be wrong. The “V” that is present front and center on every bottle doesn’t just stand for Vermouth. “When we were researching ideas to create this label, we ended up looking at alchemy symbols,” Emily says. “The symbol for alcohol is actually three circles forming a triangle. So, we used that idea and then connected the circles as a ‘V’ to stand for ‘Vermouth,’ which is pretty perfect. A


subtle detail that we like to play on.” These aren’t the only labels that the siblings and their spouses have taken into consideration recently. While the emblematic debonair fox in a top hat and tails is easily recognizable today, he is a recent addition to the vineyard. Since their acquisition of Flying Fox Vineyard, one of the first projects the team tackled was rebranding in a way that spoke to them. The first step was to find the right person for the job, so they reached out to Blake Suarez. “We didn’t want it to look like any other wine label,” the family shares, “And, in fact, it doesn’t really look like a wine label. He did a fantastic job giving it some punch.” The last piece of the puzzle was the new tasting


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room. The new space almost sneaks up on patrons driving down the pastoral mountain road of Route 151. Nestled among the trees, the office spaceturned-winery rises, adorned with an unexpected and intriguing piece of art that is worth a trip just to see. In the design and decoration of the new space, they were also looking to make their mark in an untraditional way. Like a hot air balloon, the vineyard is going places. Along with the Vermouth, the family has launched its Sly Fox series. This new series is an ongoing project in which a new concept in winemaking is explored every year. Emily says, “Every year, we’re trying to experiment with something new, whether it’s trying a


new technique or just trying to push the boundaries on ‘normal’ winemaking while questioning what we do and how we taste that. Last year, the project was a skin-contact Pinot Gris.” But this year? “To be determined!” she says. As for the future of the Vermouth, they are pleased with how the series has been received and have no plans on slowing down. “We’re definitely going to do all four seasons again for 2019 with plans to continue fine-tuning the recipes. We’re not going to change these drastically from where we started, at least not this year. But playing with ideas and flavors in the future? Certainly.” ~



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Farm-to-Table PALLADIO CELEBRATES TWENTY YEARS Over the course of its 20 years, Palladio Restaurant at Barboursville Vineyards has continued to garner national praise for its Italian cuisine. In an effort to better serve its food enthusiasts, they added a garden to the property to supply a healthy portion of the restaurant’s produce, and use local farms as much as possible to supply the rest. In 1998, during the early stages of the restaurant, vineyard owners Silvana and Gianni Zonin brought on Alessandro Medici, the Sommelier Professionista, who also serves as Palladio’s dining room manager, answering questions about wine pairings and dish selections. Alongside Medici is Executive Chef Spencer Crawford, who in his ninth year is responsible for bringing the rich flavors of Italian cuisine to dishes, while utilizing fresh and local ingredients. The official celebrations will commence in October with a multiple-course dinner paired with the vineyard’s award-winning wine. Image by R. L. Johnson.

HYDROPONIC TREND Babylon founder and CEO, Alexander Olesen, first developed the concept of using hydroponics in an open-source course. Now, a University of Virginia student-startup, Babylon Micro-Farms offers lowcost food and sustainability through the technique of hydroponics, which grows plants in water with modern technology to control, track and analyze every stage of plant growth. Boar’s Head Resort is one of many area restaurants who are partnering with Babylon in an effort to provide guests with fresh produce and locally sourced ingredients. Boar’s Head’s has transformed its Trout House into a hydroponic garden, a space that also incorporates heritage varieties from the seed bank at Thomas Jefferson’s Monticello. Babylon’s design for the indoor farm will produce over 300 fresh and organic plants each week while minimizing water useage and eliminating the harmful effects of sprays.


VIRGINIA MADE VINEGAR When Jay and Stephanie Rostow discovered a lack of artisan vinegars in the area, they decided to turn their passion into a business venture. In 2006, Virginia Vinegar Works was born, inspired by the countryside around their farmstead. The couple sought out locally sourced ingredients, including Virginia grape varietals, to make their flavorful wine vinegars. The Rostows employ the Orleans Method of vinegar making which originated in Orleans, France, in the 1500s and allows the vinegar to be inoculated with a previous batch before it’s slowly aged in barrels. While the vinegar is predominately aged in stainless steel barrels, some of the wine vinegars are finished in repurposed oak barrels that are sourced from local wine makers. The results are malt, wine and fruit vinegars that embody the flavors of Virginia’s robust culinary offerings and terroir. Jay and Stephanie sell their vinegars at many farmers’ markets, the Charlottesville Wine & Country Shop and in many local independent stores, as well as online. Image by Adam Barnes.

JAMES BEARD SEMIFINALIST The 2019 James Beard Foundation Awards, considered one of the food industry’s highest honors, recognized a beloved Charlottesville chef. Competing against chefs across the U.S., including those from Chicago, Boston and Houston, Ian Redshaw, now the chef at Prime 109, was announced as one of 23 semifinalists for the Rising Star Chef of the Year Award. The Award is presented to a chef who at “30 or younger displays exceptional talent, character and leadership ability, and who is likely to make a significant impact in years to come.” When he was nominated, Redshaw was the chef at Lampo Neapolitan Pizzeria. Redshaw, along with the other 22 semifinalists, will be selected into a group of finalists in late March, with the award winners announced on May 6 in Chicago. Image by R. L. Johnson.

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With a vision of creating a deliciously flavorful cocktail, University of Virginia graduates Jenny Lucas and Katie Williams, along with Amanda Coulbourn, put their own spin on the classic tonic with a beverage line they named Navy Hill. The idea combines natural flavors such as juniper berries, lemongrass, grapefruit, ginger and cardamom with tonic water, club soda and added electrolytes for a refreshingly, low-calorie mixer. The trio set out to release four different flavors of what they called “sonic”—Soda + Tonic Original, Juniper and Ginger, and Club Soda Classic—that can easily be mixed with a variety of liquors. Its both flavorful and balanced in taste when compared to the bitter artificial sweeteners in most tonics. A favorite recipe of theirs is “The Cavalier,” which includes 1 ounce of Navy Hill Original, 1 ounce of fresh orange juice, a dash of agave nectar and a squeeze of lime served over crushed ice.

When Laura Brooke Allen’s Scottish grandmother immigrated to Massachusetts, she started her own shortbread bakery and named it after then 3-yearold Allen. Today, Allen runs her very own shortbread business out of her home in Charlottesville by the same name, Allen’s Scottish Shortbread. Established in 2015, her business has become known for its warm, timeless essence and mouthwatering baked goods. Allen still uses the same recipe her grandmother created 30 years ago. Allen began selling at local markets, before expanding to small stores in the area. She now has her products sold at the Charlottesville Wine & Country Shop and 40 other stores across the region.

ARTFULLY DELICIOUS A recent global phenomenon, Thai rolled ice cream is more than just your everyday ice cream. This unique style of serving the treat starts with a liquid base being poured onto a frozen pan before being chopped, mixed, spread and rolled right in front of you. J-Petal, an innovative Japanese and Thai chain located in the Barracks Road Shopping Center, is bringing this culinary experience to locals for the first time. The café is also serving a range of creative products, from specialty drinks served in lightbulbs to Japanese crepes, treating each product as a piece of art. The origin of rolled ice cream is said to be traced to Thailand, beginning in 2009. Half of the experience is simply watching the sweet milk freeze and being mixed with ingredients on the ice pan, before being artfully decorated to your liking.


CENTRAL VIRGINIA’S BBQ TRAIL Some of the earliest barbecues reported in the U.S. took place in Virginia, a few of which are even recorded in George Washington’s journal. The unique Virginia flavoring was initially developed using herbs and spices brought to the Americas by the early settlers. Over the course of hundreds of years, the cooking methods and spices have been perfected and maintained. The Virginia BBQ Trail strives to connect visitors with the history of Virginia barbecue while providing them with countless opportunities to eat and enjoy the delicious tradition in its current form. The newly released Central Virginia BBQ Trail showcases 14 participating barbecue restaurants, including local favorites Red Hub Food Co., The BBQ Exchange and Moe’s Original Bar B Que.

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For Jenny Peterson, the owner of Paradox Pastry, happiness is homemade. No matter what she’s baking—croissants, hand pies, muffins, frittatas or so much more—her passion and zeal are evident in every bite. “I enjoy at least one treat every day. What that might be depends on what is speaking to me. It could be a Croissant Souper, Good Morning Muffin, slice of Almond Pavé Cake or Passionfruit Curd Hand Pie.” For this passionate “creative,” who is breathing new life into old favorites, it all began on a farm in West Virginia where she and her mom—also a baker and artist—would bake together. Jenny learned, even then, that there is a fine art in crafting ingredients into something delicious. She can still recall those recipes and lessons as if it were yesterday, and the passion she puts into every step, from shaping dough into cookies or pastries or adding sugar ruffles and gold glitter to a wedding cake, is infectious. “The presentation and aesthetic are equally important. When someone bites into something, we want them to be immersed in the whole experience, from the texture and taste to the feeling it gives them.”

For Jenny, Paris holds a special place in her heart. It was in the City of Light that she tasted and fell in love with European desserts and pastries as a young girl. So, it was only fitting that she chose to study at Paris’s prestigious Le Cordon Bleu before working at Boulangerie-Pâtisserie Lohezic, one of the most successful bakeries in the city. When she moved to Charlottesville, she baked out of her home, making some of the area’s most delicious desserts and pastries. After eight years, Paradox Pastry moved into its current home in the Glass Building on 2nd Street SE. The café’s Parisian style is just as appealing as the treats decorating the display case. Jenny and her team of “sugaristas” are always creating something new. “I love the versatility of dough and how you can manipulate it into something new. We could give it a nutty and decadent taste that’s crunchy yet moist, or craft it into a hand pie sprinkled with raw sugar that will tickle your taste buds.” It’s the same with cakes—adding just the right amount of buttercream between layers makes each bite a mingling of textures and flavors. No matter what she is crafting, though, it’s sure to be one tasty pastry. ~


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Spencer Crawford Under the hand of Executive Chef Spencer Crawford at Barboursville Vineyards’ Palladio Restaurant—which is celebrating 20 years in 2019—Virginia ingredients meet Northern Italian cuisine. Crawford believes that good food isn’t always fancy and that fancy food isn’t always good. He brings this philosophy and his love for charcuterie to Palladio, where he creates dishes using local ingredients to showcase his experiences. Tell us about some of your first food memories. I grew up in the Dutch Country of Pennsylvania, but I spent summers at the inn my grandmother owned in Ocean City, MD. I remember eating breakfast down at Old Salt in Ocean City. We had fresh crab, peeled and sliced tomatoes, eggs, shad roe, bacon, sausage, scrapple, potatoes, melons and more. It was the most beautiful way to wake up! I can still smell the aroma. Growing up, my mom almost always cooked dinner for us at home, and we all sat down and ate together. That was just what we did. She was always trying new things out of her Southern Living cookbooks. Did you always want to be a chef? I don’t think I wanted to be a chef growing up. I just kind of fell into it. I went to Johnson & Wales University for their two-year Culinary Arts Program and then worked in the Norfolk area for a few years before moving back to Charlottesville. My first job was at Glenmore Country Club at 16 years old as a dishwasher. I moved up to line cook, where I realized how natural it came to me. I worked at a few places in town before starting at Palladio in 2009 as a line cook. I took over as the head chef in 2015. What is your favorite ingredient to work with? Pork. It is such a versatile ingredient. Sausage, charcuterie and every other cooking method you can think of, and it doesn’t break the bank to buy really good pork compared to good beef. In my book, pork is king. What is your most essential tool? There are so many … every chef loves his toys. I think it

would be a tie between a sharp knife and a good set of pans, either cast iron or stainless steel. Dull knives are a pain to use, and cooking in a bad pan just doesn’t get the job done. How important are local ingredients to you? Local ingredients are very important. At Barboursville, we grow a lot of our own vegetables, and we raise our own hogs. It is a thing of pride to actually know what goes into growing and raising those products, rather than just ordering them from a warehouse. At the same time, getting to know the farmers and seeing where the food comes from makes you respect the ingredient. It gives you a connection and a story to tell about the food. You have quite the reputation for charcuterie. What pulled you in that direction? I started to do charcuterie before it was the new “cool” thing. After having conversations with my grandparents about the way they would preserve meats without freezers or refrigeration, I just wanted to give it a try. I started curing meats in my small apartment when I lived in Norfolk, and the results were not what I would have liked, but mistakes are how you learn. I started doing some things at work, and through trial and error, I started making some pretty tasty things. What do you love best about living in Central Virginia? There are a lot of farmers raising great products, along with some of the best wineries and breweries. Virginia agriculture gets better every year and makes my job so much easier. ~

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Braised Pork Shank RECIPE


“Pork is such a versatile ingredient, and by raising pigs ourselves on the vineyards’ property, we are able to control what it’s fed, how it’s cared for, etc. From roasting a pork loin or pork shoulder to glazing it in a number of sauces or rubs, a chef can create a variety of different dishes that are full of flavor and that show how Virginia-raised produce is special.”



2 pork shanks

1. In a large skillet, heat two tablespoons of the olive oil until

1 cup carrot

shimmering. Sear the pork shanks over moderately high heat

1 cup celery

until browned all over, about 10 minutes.

2 cups onion

2. Transfer the browned shanks to a deep, heavy casserole.

¼ cup garlic cloves

3. Add the onion, carrots, celery and garlic to the skillet, and cook

½ oz thyme ½ oz rosemary 2 bay leaves

over moderate heat until softened, about 5 minutes. 4. Add the wine, and bring to a boil. Simmer until slightly reduced, about 2 minutes.

½ bottle red wine

5. Pour the wine and vegetables over the pork.

Chicken or vegetable stock

6. Add the stock, rosemary, bay leaves and thyme, season with

1 oz tomato paste

salt and pepper, and bring to a boil. Tuck the pork shanks into

Salt and pepper

the liquid so that they are mostly submerged.

Olive oil

7. Cover and cook over moderately low heat for 2 ½ hours, or until the meat is very tender.


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Sweet Peaches! CUISINE




estled snugly in the foothills of the Blue Ridge Mountains just 30 minutes west of Charlottesville lies a local market that has come to serve one long-lived purpose—producing some of the juiciest and most delicious peaches in the state of Virginia. The Chiles family invites one and all to stop by the market from mid-June to late-July to be part of their family tradition. While some might argue that this is true of just about any fruit, a perfectly ripe peach is something special, and has become a hallmark of summer for our region. When biting into your first peach of the season—feeling the juices drip down your chin and onto your shirt, the sweet flesh filling your mouth— it is virtually impossible not to feel like a kid again. Each and every year, I take my family to Chiles Peach Orchard in Crozet not only to relive my own childhood

memories but also to create new ones for my children. Chiles Peach Orchard has become a staple in the local farm-to-table community, where all ages can really connect to the process of horticulture as they walk amongst the orchard and pick fresh peaches from the trees. Although Chiles has been designated as one of Virginia’s nearly 1,400 “Century Farms”—farms that have been in business for over 100 years—it hasn’t always been the “pick your own” farm that we have come to know and love. In the beginning, the family focused on commercial production, packing up their peaches and shipping them all over the country. It wasn’t until 1974 that Chiles opened their fields to the local population. That year, a major freeze came through the region, threatening the entire crop and limiting the potential for commercial gain. Worried about having to shut down the entire operation, Henry and Ruth Chiles put an ad in the local paper, inviting

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Jefferson grew at least 38 different VARIETIES of the JUICY FRUIT, and the PEACH TREES at Monticello represented ... the “BOUNTY AND LUXURY of the New World’s natural productions.” the public to come out and pick their own peaches. During that first year, Ruth sat down on her farm with nothing more than a card table, a set of scales, a cigar box and a little bit of faith in her local community. And, sure enough, through faith and the community, the farm made it through that year. What the family hadn’t anticipated, though, was their leadership into a new era of “pick your own” farming, a movement that paved the way for Charlottesville’s current local food movement. For Ruth, the memories from those early days still hold a special place in her heart. “My best memories,” she says, “are of all of the schoolchildren who came to visit. I love their enthusiasm!” Today, Ruth’s little card table has transformed into a full farm market, bustling with customers during the season as they stop by for more than just dozens of

peaches. During the late spring, the large strawberry patch invites visitors to the property where they are teased by the thought of those juicy peaches, not yet ripe for the picking. Additionally, pies, donuts and cider line the shelves of the barn-style market alongside jars of sauces, salsas and preserves. All of the baked goods are made in-house on a daily basis from triedand-true recipes, and the cider is pressed locally using apples from the Chiles properties as well as other local orchards. No matter what they have on the shelves of the barn, their mission is to offer customers the best experience of what Central Virginia has to offer. At the age of 84, Ruth now balances her time between enjoying her retirement and checking in on the operations of the orchard, while her daughter, Cynthia, has taken over the retail side of the business. “She’s our best cheerleader,” says Cynthia. “She’s

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“When I see kids come and take a bite of their FIRST FRESH PEACH...,” Cynthia says, “I can see how much they really APPRECIATE what we’re doing out here. It just makes all of the hard work worth it.” proud of what we’ve accomplished, but she’s always stopping in to make sure that we are still doing it right. Even though she’s been retired for years, she still has people asking about her when they come through.” Even though the Chiles began their venture in the production of peaches over a century ago, they have no plans of slowing down. For them, they are a delicacy, a description Thomas Jefferson himself would most likely use today. During his time, Jefferson grew at least 38 different varieties of the juicy fruit, and the peach trees at Monticello represented what historian Peter Hatch referred to as the “bounty and luxury of the New World’s natural productions.” Thanks to the Chiles family, who began producing peaches in 1912 when Henry Chiles and John Montague began planting both apples and peaches in and around Crozet, our region has access to the fresh fruit. At the time, planting a peach orchard wouldn’t have been thought of as a new or novel idea. In fact, peaches were


grown all over the area then, and in the 1920s and 1930s, Crozet and the surrounding area was considered the peach capital of the East Coast. The terraced mountain orchards provide just the right setting, and the weather is typically just the right mix for those delicate trees. To make the perfect crop, peaches need a cold winter, a late spring and a hot, dry summer with some rain. “Most years, we have some of these conditions, but not all,” says Cynthia. “Last year, we didn’t have any. The last couple of years have been a real challenge.” From those first few trees, the Chiles’ farms have grown to be one of the largest peach producers in the state. Through either purchase or lease, the Chiles family has acquired almost 400 peach-producing acres in the Crozet and Batesville area, nearly one-third of Virginia’s peach-bearing acreage. Much has changed since those early days, though, especially in the 44 years since Ruth set up that first table. According to Cynthia, technology has been the

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


biggest game changer. The family can now monitor the weather, helping them to make decisions about irrigation and frost protection for the sensitive trees. And, thanks to having completely modernized the retail operation, they can keep track of inventory, maintain records and, with their point-of-sale system and a tablet, can even help visitors pay for their pickings right in the fields. Like her mother, it’s interacting with those customers in the field that Cynthia enjoys most. She loves watching everyone connect with their food and where it comes from. “When I see kids come and take a bite of their first fresh peach, or even an adult who has not eaten a fresh peach in a long time,” Cynthia says, “I can see how much they really appreciate what we’re doing out here. It just makes all of the hard work worth it.” And, hard work it is. Peach trees are notoriously sensitive to the effects of frost, overwatering and a number of different diseases. “Peach trees require so much love and care,” she adds. “That’s part of what

the hand, this peach has a thinner skin and is much smaller. Since the donut peaches come in yellow and white varieties, their flavors are very similar to their larger cousins. When I asked Cynthia what her favorite Virginia peach variety is, she laughed, saying, “Truly, I’m happiest with the peach that I can eat right there in the field, still warm from the sun.” When it comes to cooking their peaches, the Chiles family likes to keep it simple—grilled peaches with a dollop of goat cheese or a little ricotta. Year after year, the Chiles family invites local families to join theirs. When I take my own children into the orchard this summer to grab that perfect peach, we might find ourselves joined by a fourth or fifth generation member of the Chiles family. After Henry Chiles planted the first peach trees over 100 years ago, his children expanded the wholesale operation, followed by his grandson, Henry, and granddaughter-in-law, Ruth, starting the orchard’s retail sales. Now, his great-granddaughter, Cynthia, is

“Peach trees require so much LOVE and CARE,” she adds. “That’s part of what makes them so SPECIAL.” makes them so special.” Thankfully, the varieties at Chiles Peach Orchard are specially suited to Virginia’s climate. For Cynthia, the Virginia peach is her favorite. It may be the mountain air, the central Virginia soil, the temperatures or just her personal bias, but to her, there is no better peach around. Although they grow multiple varieties of peaches at Chiles, there are two main types: yellow and white. The yellow peach is your classic, traditional peach. Cynthia calls it “your grandma’s peach.” Its flavor can best be described as sharp, tangy and slightly acidic with an underlying sweetness. While, the white peach is mellower and a little milder with a honeyed sweetness. Some people claim the white peach is sweeter than the yellow, but Cynthia believes that’s because the white peaches do not have that acidity to balance out the sweetness. A third variety available at Chiles is the popular donut peach. Developed specifically for eating out of

using technology to lead the retail division into the next chapter of the family’s story. What’s more impressive is that all of them learned by doing. Cynthia’s father, Henry (the third generation), worked the fields as a teenager before taking over the business after his father died at a young age. As Henry liked to say, he “graduated from the school of hard knocks.” They all grew up in the fields or in the offices, learning the jobs firsthand. Even Ruth, as a stay-at-home mom to three, managed the early days of the retail business single-handedly. With plans to carry on the family legacy some day, Cynthia’s nieces and nephews—the fifth generation at Chiles—are studying horticulture and come back home to help out during the busy season, learning the business and preparing themselves to take over when their time comes. It is this sense of family that will keep the orchard going, destined to blossom with the generations to come. ~

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Apothecary Entrepreneurs

Christina Brock-Fortune was never keen on the chemical-laden, topical products her doctors prescribed. So, she decided to tackle her chronic eczema from a different angle: by digging in, doing her research and finding a solution. Inspired to adopt a more natural approach to skin care, Brock-Fortune began fashioning and refining unique recipes for soothing dermal creams. What followed soon after—thanks in part to the entrepreneurial enthusiasm of her husband, Cordell Fortune—was the establishment of a full-fledged business, Whipped Cream LLC. With the genesis of the couple’s company came a line of Brock-Fortune’s own essential-oil–based concoctions, Shea Mango. The title came from twisting together two key ingredients: shea and mango. Her creations—infused with elements like jojoba oil, myrrh and raw honey— includes everything from body and lip butters to eczema creams and muscle (or “moon”) rubs. Brock-Fortune considers essential oils to be, “The most natural way to take [care] of ourselves.” In rejecting irritants such as fragrances and dyes, the team laid potential side effects to rest—separating their product from store-bought formulas and recalibrating the skin-care standard.

As readily as Brock-Fortune whips up nourishing creations with precision, her husband leans into sales efforts for the business, which the couple launched officially in 2017. In the early days, Fortune recalls pitching his wife’s products in ways that were always passionate and sometimes brave. He doled out samples to strangers in public spaces, convinced they would fall in love at first try. He even boosted Shea Mango’s name by jumping on stage to present at a Tom Tom Festival pitch night. One year later, the pair is finalizing plans to release a glimmering stream of Shea Mango originals— deodorants, body washes and bar soaps—into their already thriving collection. The brand’s reach is growing, and the vendor-event veterans dream of one day having their own marketspace and spawning an entrepreneurial ecosystem of their own. Shea Mango is both medicine and message. Fortune, who emphasizes that “the skin is the largest organ,” insists people be more gentle with the walls of their bodies. “The first step to caring for your body is caring for your skin,” he writes. Often, a shift towards health is really a return to Earth—a stirring of nature’s purest offerings into a single restorative serum. ~


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Pippin Hill


Charlottesville is becoming a hub for agritourism, and the area’s many vineyards lead the movement as they combine agriculture and viticulture with a sophisticated lifestyle. Local venues are continuing to expand on this concept by offering not only beautiful and welcoming tasting rooms where visitors can sip award-winning wines and enjoy breathtaking views, but also niche workshops where visitors can learn more in-depth about the active agricultural side of the vineyards. From cooking and wine tasting classes to flower workshops, participants are able to gain a better understanding of what our local vineyards are producing and contributing to the community. Pippin Hill Farm & Vineyards is no stranger to this trend, recently launching a cut flower workshop to showcase the vineyards’ expansive gardens, which


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Whether you are a FOODIE, WINE LOVER or just want to enjoy the breathtaking views at area vineyards, WORKSHOPS are a unique hands-on way to EXPLORE our area vineyards... are not only used to provide floral arrangements for the tasting room, but also provide produce for the vineyard’s gourmet kitchen. The workshop, which was led by the vineyard’s expert horticulturists, Diane Burns, and guest host flower grower Jenny Hopkins, owner of Big Arms Farm in North Garden, began with a grounds tour. During the tour, Burns showed participants the various gardens she cultivates on the property as well as one of her major imprints on the vineyard’s horticulture thus far—a 215-foot-wide swath of flowering annuals she planted for the sole purpose of being harvested for arrangements at the winery. After the tour, participants were led to the Reserve Room for a flower-arranging workshop with Jenny


Hopkins. Hopkins moved through the steps of flower arranging, from harvesting and proper floral storage to tips for creating arrangements. Participants were then invited to try their hands at flower arranging using an array of pre-cut seasonal flowers from Hopkins’ farm. The workshop concluded with a farm-to-table lunch prepared by Executive Chef Ian Rynecki, allowing guests to further experience the vineyard’s commitment to locally sourced foods. Whether you are a foodie, wine lover or just want to enjoy the breathtaking views at area vineyards, workshops are a unique hands-on way to explore our area vineyards while learning from talented industry professionals. And who knows, maybe you will find your own hidden talent along the way. ~


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he rolling foothills of Virginia horse country provided the perfect landscape for Olympian Will Coleman as he grew up riding in Charlottesville. Fox hunting across open fields and jumping over coups snug between ancient willow oaks, Coleman’s introduction to horseback riding was versatile. Having a family filled with horsemen and women, it’s only natural to hear that some of Coleman’s earliest memories involve him riding his first pony, Dutch, across open meadows alongside his father. Local legends and Eventing Olympians, Karen and David O’Connor spotted Coleman’s potential at a young age during a horseback-riding clinic outside of Charlottesville. Under their guidance, he graduated from ponies to his very first quarter horse. Although he maintained his versatile skill set and general love of horses, Coleman began to hone his skills as a horseman and compete as an Eventer. Eventing requires an equestrian and horse to work together across three disciplines: dressage, cross-country racing and show jumping. Dressage, which in French means “training,” tips off every eventing competition and comprises of a set series of movements put on in an enclosed area. Here, the judges are watching for precision, smoothness, suppleness and complete obedience to its rider, scoring each movement individually, similarly to figure skating. This phase is especially

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The cross-country racing and show jumping came naturally to COLEMAN who had grown up GALLOPING across meadows and JUMPING anything he could find in the field. important, as it helps the horses build up their muscular strength and suppleness for the following two days. Days two and three, which include cross-country and show jumping, require riders and their horses to work as one as they strive to give a polished and powerful performance. For the cross-country portion of the competition, judges are scoring speed, endurance and jumping ability over the varied 24–36 obstacles and terrain, which can range from 2.75 miles to 4 miles in length. For the show jumping phase, riders are required


to lead their horses over a series of 12–15 colored fences within an enclosed ring. Over the course, riders not only have to judge the differing heights, widths and technicalities but also keep an eye out for any obstacles including a combination, a ditch or two spread fences. The cross-country racing and show jumping came naturally to Coleman who had grown up galloping across meadows and jumping anything he could find in the field. The O’Connors influenced his appreciation for the flat work and introduced him to competing at a

higher level of sport. “I liked the intensity and the precision of it. It was a rabbit hole, and now I can’t imagine doing anything else,” Coleman said. Even before he won his first major eventing competition in 2001, the North American Young Rider Championships, Coleman knew where his passions truly were. In 2012, he hopped across the pond to compete in the London Olympics, representing Team USA. The Charlottesville community came out in droves to support Coleman as he competed in a park overlooking the Thames River in the heart of London. “For someone who grew up riding and galloping around fox hunting and hunt clubs, you don’t think that will lead you to the Olympics,” he said. “I am a product of Virginia and a product of the American system of riding. The best is still in front of me. It was a great introduction to competing at the highest level.” Today, Coleman maintains a training barn in Gordonsville, Virginia, training top-level horses and equestrians to compete at the highest level. “It is a great place to live. There is great terrain, and the countryside is excellent for training, keeping the horses fit and ready to compete around the world. There is also a rich horse tradition here.” The clients at Will Coleman Equestrian are like a family, a “barn family” of close friends who love horses and love the sport. “We just want to help people realize their goals and realize their highest potential.” From his earliest education, Coleman has had deep roots in Charlottesville and surrounding Albemarle County. With that in mind, he chose Virginia as the

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“I am a PRODUCT OF VIRGINIA and a product of the American system of riding. The BEST is still in front of me. It was a great introduction to competing at the HIGHEST LEVEL.”


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The riding community INSPIRES EXCELLENCE, and the NATURAL BEAUTY of the area provides the conditions to make their EQUESTRIAN GOALS attainable. place to develop his own all-star equestrian program. Thomas Jefferson’s horse country not only offers an idyllic backdrop and ideal conditions for maintaining the horses, but also serves an enchanting community. Coleman, along with his wife, Katie, are happy to be raising their almost 2-year-old daughter in the area. “We have a blessed lifestyle. We work hard, but we love what we do.” Our region is a place where horse and rider


can work together at the highest level. The riding community inspires excellence, and the natural beauty of the area provides the conditions to make their equestrian goals attainable. Two hundred years after Thomas Jefferson roamed Monticello on horseback, horse and rider continue to enjoy the beautiful landscapes, develop the unique bond between horse and man, and share their passion with eventing fans around the globe. ~

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When thinking of the many sports that have taken root in our country, it’s not common that cricket is included in that list. And yet, surprisingly, the game of cricket sprouted up in the United States (U.S.) in the mid 1800s, when a match between teams from the U.S. and Canada became the first international sporting event in the modern world, predating the revival of the Olympic Games by more than 50 years. Today, millions of people in over 90 countries are playing the sport, with tens of thousands playing and watching cricket in the states each year. Many of us also don’t know, but the rules of the sport on this side of the Atlantic formalized in the mid 1700s when Benjamin Franklin brought back a copy of the “laws”—cricket’s official rule book—from England. One of the many groups carrying on those laws, including one on gentlemanly conduct, is our own Charlottesville Cricket Club. Since 2002, when Prabhakara Reddi, a professor at the University of Virginia School of Medicine, founded the Club, locals



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The object of the game is for the BOWLER (like a pitcher in baseball) to sprint 30 PACES and then launch the ball while in FULL FLIGHT at the batsman. have been able to learn about the pleasures of both playing and watching the game. With support from Albemarle County, the club was able to build a pitch in Darden Towe Park in 2008, between the softball fields and the Rivanna River. The season for this culturally infused sport runs between early-April and mid-November, depending on the weather. Even in winter, if it’s not too cold, club members will be on the pitch practicing and running drills. For Hiral Patel, who is midway through his second two-year term as a club captain, the club has provided him with an outlet to rekindle his interest in the sport. Born in India, Patel began playing cricket at a young age. Prior to moving to the Charlottesville area in 2014, his family had moved from India to West Virginia during his teenage years, and he hadn’t been able to find a group of sportsmen to play cricket. For each match, which can last a number of hours or even days, cricket requires 11 people on the pitch (similar to a field like a baseball diamond with trimmed grass that has a concretelike hardness). The cricket ball is half an ounce heavier than a baseball, perhaps due to its core of cork, sheathed layers of twine and cork shavings, and bright red leather casing, which is sometimes called a “cherry.” The object of the game is for the bowler (like a pitcher in baseball) to sprint 30 paces and then launch the ball while in full flight at the batsman, not a batter. More often than not, the ball bounces off the ground, but should it be bowled through the air, it is called a “full toss.” It’s an exciting sport to be a part of, one that more locals are taking interest in. With the club’s

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While there is a physical aspect of the game ... cricket is a very STRATEGIC SPORT. “It’s a CHESS GAME between two captains with a lot of TACTICS.” roster currently at 30 members strong, Patel waxes enthusiastically about the youngest member, a 13-yearold who is poised for greatness, and the team’s oldest member, who in his upper 40s is still going strong. “Since we don’t play at the international level, we don’t need to retire,” Patel comments. Some members, like Patel, grew up in parts of the world where cricket is popular and learned to play as children, while others grew up locally but in families whose heritage takes them back to places where cricket is the sport of choice. The team, or “side” as it is called, has played competitive cricket in the Mid-Atlantic Cricket Conference since 2008, made the playoffs in 2017 and missed doing so by just one match this past season. In addition to practices and games held both at home and across the conference area, the club also holds cricket workshops. Members go to Greenbrier Elementary School and Wahoo camp, and this summer they’re going to host their own workshops at


Darden Towe Park. While there is a physical aspect of the game, Patel says that ultimately, cricket is a very strategic sport. “It’s a chess game between two captains with a lot of tactics. Once a player understands these intricacies of the game, it becomes even more enjoyable.” Team members aren’t the only ones who enjoy a day of cricket. With the softball fields sitting adjacent, symbiosis has grown between the groups to where members of the softball league playing nearby will stop and chat, take a few pictures and ask questions about the sport. “It’s a really good community that we have in Charlottesville, and that makes it really amazing for us,” Patel comments. And, just as with any team, the group will often conclude their days with a stop at a local eatery or brewery for some additional team bonding and strategizing. It’s the perfect way to end a day on the pitch. ~

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Friendship TOASTING TO



tunning views, good wine and irreplaceable friendships make the perfect combination for any gathering. Women all over the country are taking the time to gather and celebrate sisterhood. Whether it’s a girl’s weekend away to celebrate a bride-to-be or a rejuvenating retreat with close friends, the trending girls’ day or weekend appears to be here to stay. For this particular occasion, three girlfriends worked with Taz Greer Events to treat a bride-tobe to a special day at the stunning Pharsalia Farm in Tyro, Virginia, a home and plantation dating back to 1814. The ladies chose the venue because it provided

opportunities for a plethora of activities like lounging near the pool, playing lawn games, dining al fresco on seasonally inspired foods and enjoying each other’s company. As a special treat to the bride-to-be, the friends set up appointments with Rouge 9 and Top Knot Studio for them all to have their hair and makeup professionally done for their special day. They also surprised their friend with locally made jewelry from Ana Cavalheiro to wear on their outing. The outing began with lunch served by The Barbeque (BBQ) Exchange in Pharsalia’s hydrangea garden, where Greer set up a table for the friends to


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Flowers were the FOUNDATION of this lovely setting, both on the table as well as in the surrounding VIGNETTE.

dine and reminisce while surrounded by breathtaking Blue Ridge Mountain views and flowers in full bloom. Inspired by the romance of the season, this summer celebration with green, pink, yellow and blue hues was the perfect way for these women to bond, savor their friendship and toast to new beginnings and memories. Flowers were the foundation of this lovely setting, both on the table as well as in the surrounding vignette. This garden party exuded a whimsical vibe with colorful foods and drinks complementing the setting atop a table equally inspiring. The table, dressed in a Paris linen from the Charlottesville Wine & Country Shop was decorated with flowers from the property that the ladies would later encounter in a flower-arranging workshop. The fine china dinnerware supplied by Beggars Banquet Rentals was decorated with a pretty floral pink print, keeping with the day’s theme and tying together the natural colors of the season. The cuisine BBQ Exchange prepared was both light and seasonal, while incorporating local vendors like Carter Mountain Orchard, Albemarle Baking Co. and Autumn Olive Farms. They started with a plate of


peaches, burrata, olive oil crostini and a baguette paired with First Colony Winery’s Rosé. Next, the friends enjoyed finger foods like pain au levain topped with housemade ricotta, pea shoots, avocado and sea salt, and ham biscuits with house-cured ham and fig mustard on a cheddar chive biscuit. The biscuits paired splendidly with a spring pea soup that was finished with yogurt for a little zip, and topped with Parmesan tuile and edible flowers. After lunch, the girls joined Pharsalia’s owner and flower farmer Foxie Morgan, as she took them through a flower-arranging workshop using an array of freshly cut flowers grown on the property. The group learned how to correctly clip, cool and maintain a variety of different flowers and how to arrange with “thriller, filler and spiller” flowers. The concept of a DIY arrangement or bouquet bar is a top trend for bachelorette parties, bridal showers or a girlfriend get-together. Meghan Markle, Her Royal Highness The Duchess of Sussex, recently incorporated this activity at her baby shower, donating the arrangements to a local hospital afterword. As the day carried on, the friends chatted while

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The group learned how to correctly CLIP, COOL and MAINTAIN a variety of different flowers and how to arrange with “THRILLER, FILLER AND SPILLER” flowers.


playing croquet and lounging by the pool, and even brought along a bottle of Flying Fox Vineyard’s Vermouth for a special toast. No matter where the girls ventured on the property, efflorescent flowers and plants welcomed them. It was the perfect combination of fragrance and

femininity, and was undeniably photogenic. Before bidding farewell and enjoying a ride with the top down in a rental from Mercedes-Benz of Charlottesville, the friends enjoyed cupcakes and cake pops by Sweethaus, concluding the day on a sweet note. ~

Design & Styling: Taz Greer & R. L. Johnson | Photography: Jen Fariello Photography | Venue & Florals: Pharsalia | Catering: The Barbeque Exchange & Exchange Events | Desserts: Sweethaus | Wine: First Colony Winery’s Rosé & Flying Fox Vineyard’s Vermouth | Rentals: Beggars Banquet Rentals, Charlottesville Wine & Country Shop & Pharsalia | Makeup: Rouge 9 | Hair: Top Knot Studio | Jewelry: Ana Cavalheiro Fine Jewelry | Car/Transportation: Mercedes-Benz of Charlottesville | Models: Ellen French, Sarah Pastorek, Abigail Sewell & Madison Stanley


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he Rivanna Garden Club Committee for this year’s local Garden Week tour is tapping into the Danish “hygge” trend (pronounced “hoo-ga”) that is super hot in today’s home fashions. This year’s tour will be showcasing some properties that exemplify the hygge lifestyle, which is defined largely as one centering around all things “cozy.” Complete with a cat curled up by the fireplace and a kettle always on the stove for a cup of tea and biscuits, the Boninti home, with its red façade framed by lush green vegetation, exudes cottage-style hygge charm and exists in its own quaint paradise. When the homeowners, Fran and Andrew,

purchased the property in 1981, they fell in love with the landscape and all of its little quirks, from the hilly grade and partly riparian surface, the streams winding throughout the property and the oak trees left from its earlier days as a dairy farm. On its three acres, they built the home where their family grew and where the gardens have far surpassed their original intentions, creating their own slice of heaven. In 2005, the home underwent a major renovation, nearly doubling in size. Since then, the only major project was seven years ago when they had the front lawn removed and redesigned by Susan Viemeister to incorporate paths and garden beds—the only area not


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With its large ISLAND, locally quarried Alberene SOAPSTONE countertops, double ovens, NATURAL WOOD elements and gas fireplace, it’s a popular gathering space for company.


designed and added by the homeowners. As you enter through what the family calls the “Friendship Door,” you immediately feel at home. The interior’s fresh interpretation of cottage-style shines with inspiration from the couple’s New England upbringing. Born on the east end of North Fork of Long Island, a fishing and farming community, Fran grew up on a potato and Brussels’ sprout farm on Long Island, New York. Both sets of her grandparents, as well as her parents, were avid gardeners. Thinking back to those early days, she can recall learning the names of many European plants by their Croatian names from her grandmother Frances. Just as is the style in cottages, the mixing and matching of fabrics and decorations makes this family’s home welcoming and interesting. The small thru library is home to hundreds of gardening books and an extensive historic collection that speak to the passions of the homeowners. The living room is decorated with family heirlooms, including the secretary in the front corner and a hand-stitched pillow from Fran’s Croatian relatives, unique antique store finds and collectibles like a rare New England Sailor’s Art Shell Basket. Chalk drawings of her grandparents, cross stitch art from her sister and other works of art with their own personal story decorate the room. Unlike more modern decorating styles, this cottage is personal and forgiving—there’s always room for one more found treasure. It’s a mixture of old and new, rare and inexpensive, simple and ornate pieces, and personal memorabilia. The kitchen, a few steps down from the dining area, has gorgeous features that would appeal to any aspiring chef. With its large island, Alberene Soapstone countertops, double ovens, natural wood elements and gas fireplace, it’s a popular gathering space for company. In the dining room, your eyes are drawn to the

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...Your eyes are drawn to the INTRICATELY BEAUTIFUL antique china COLLECTION that fills a tall china cabinet, decorates the walls and sits atop a NEW YORK SIDEBOARD from Fran’s childhood. intricately beautiful antique china collection that fills a tall china cabinet, decorates the walls and sits atop a New York sideboard from Fran’s childhood. The mixture is a combination of pieces passed down through their families and others they have collected over the years. It’s safe to say that the couple’s sentimentality for these delicate pieces started when they bought their first antique together back in high school. Fran’s love of the Paste Era in the early 1800s is evident in their continually growing collection. Running along the back wall of the house from the dining room and into the connecting kitchen is a wall


of windows, bringing their love of nature into the home. Visitors can observe the busy activities at their 10 bird feeders around the patio, where a variety of bird species feed on everything from safflower to thistle. When it comes to preserving the environment around them, the Bonintis take many steps to ensure they are doing their part. All of the lights are CFLs and only plugged in and turned on via power strips, they utilize three compost piles, and when the addition was added, they installed a geothermal system, which also heats their water. The appeal of a cottage garden lies in its friendly

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intimacy. There are no empty spaces, lawns or vistas, and everything is near and at-hand, rich with the scents of the flowers. Walking around the house, through the large iron gate that was custom-made by Daniel Coyle with Blue & Gray Metalworks, visitors encounter an array of unusual trees as well as a large red buckeye shading the patio. Below the wall of windows that spans the entire backside of the house, sits an outdoor living area that provides a quaint space for dining on warm evenings and enjoying lemonade in the shade. Merging the authentic and the recreated, the couple built the terracing by using recycled concrete and salvaged stones to build the walls and steps. The hill is planted with native trees, azaleas and wildflowers underplanted with thousands of spring bulbs. Although their garden speaks to the free-andeasy style of a cottage garden, it is actually well organized. With an emphasis on native plantings, many rare trees and shrubs abound, often grown from cuttings. Over the years, the owners have undertaken the construction of numerous paths and rock walls, collecting each rock from various sites or friends’ properties. Stones from a river in Greene County were used to build the fishpond, which includes two small artificial streams. A small organic vegetable garden sits behind the shed. Wandering along the mossy grass paths, visitors can explore five different groves planted with rhododendrons and azaleas, as well as many other herbaceous and woody plants. Benches and gliders are placed throughout the paths for sitting and enjoying the cool shade. Each section, or room, in the garden has its own character while remaining in tune with the harmony of the entire property. One of the most notable outdoor “rooms” and paths is the “Steps to Know Where” with many exceptional native plantings. At the top of the “Steps to Know Where” is the “Secret Garden” with peonies underplanted


The APPEAL of a cottage garden lies in its FRIENDLY INTIMACY. There are no empty spaces, lawns or vistas, and everything is near and at-hand, RICH with the SCENTS of the flowers.

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The many UNUSUAL PLANTINGS, woodland areas, ENCHANTING GARDEN “ROOMS” and TERRACED SPACES of this property provide surprise and interest at every turn. by a collection of over 250 varieties of daffodils in a four square garden. Although deer fencing surrounds two of the three acres, the other acre is the wilder garden filled with trees and ferns that deer do not favor. Just as with any gardener, there is always a learning curve. Ted Scott became Fran’s local mentor and taught the couple many beneficial tips—one of which was that “leaves are for the garden, mulch is for the paths.” The many unusual plantings, woodland areas, enchanting garden “rooms” and terraced spaces of this property provide surprise and interest at every turn. “If you build it, they will come,” Fran says about plants growing that they have not planted themselves. Volunteer plants like this are a sign of a healthy soil and happy environment.


From the native azaleas to cinnamon fern, peonies, daffodils and more, garden enthusiasts will undoubtedly find something they will fall in love with throughout the property. The couple advises young gardeners to “plant trees and shrubs first and worry about the little stuff later.” Also on the property is the “nursery” with a lattice house as well as a potting bench and “stick” boxes where many of the cuttings that are later planted on the property, are made. At the far side of the property is “Peter’s Path,” a mulched trail that takes you through the woodland that’s underplanted with native ferns and bulbs. Such a project can be tiresome and demanding, but by working in tandem daily, this couple has created their own oasis. “Andrew is instrumental in planting

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At the far side of the property is “PETER’S PATH,” a mulched trail that takes you through the WOODLAND that’s underplanted with NATIVE FERNS and BULBS.


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“If you BUILD IT, they will COME,” Fran says about plants growing that they have not planted themselves. and through his hard labor, and none of this would be possible without him,” Fran shares about her husband and partner. “The garden is ours, and we couldn’t be more proud of it.” In addition to being a master gardener, Fran is a charter member of the Jefferson Chapter of the Native Plant Society, a member of the Monticello Bird Club and a member of the Rivanna Garden Club. She also serves as the Emeritus Garden Club of Virginia (GCV) State Horticulture Chair and was on the GCV State Horticulture Board for eight years. But, her experiences don’t stop there. Her knowledge and passion for the outdoors have been strengthened from other roles like being a natural history guide for the Ivy Creek Nature Preserve for 24 years and serving as a garden guide for Thomas Jefferson’s Monticello for 17 years, where she led special tours that educated others on birds, wildflowers, ferns and natural history. In an effort to give back to others the knowledge and experience she has collected over the years, she has also taught a Beginner’s Guide to Native Plants Gardening class for Olli and hosts many tours around their property. The 2019 Virginia Garden Week Tours are from April 27 – May 4 and will give visitors a truly unique view of some of Virginia’s quintessential gardens and properties. Visitors can do the local tour of the Boninti’s home and garden as well as four other beautiful properties on Sunday, April 28. Albemarle’s Historic Garden Week tickets are $40 and available at the Charlottesville Wine & Country Shop in Ivy and other area shops. Access to this year’s homes are available only by shuttle located at Greencroft Club on Ivy Road. For more information, visit vagardenweek.org. ~

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Luminous pendants strung from ivy-garlanded arbors; handcrafted, candle-filled bowls, as dainty and fragile as eggshells, floating on water; and strings of paper-shelled lights lining paths or lighting tables. Charlottesville-based artist and lighting designer Rebekah Graves’ light sculptures shine with a warm glow and grace their surroundings with a peaceful, mystical ambiance. Rebekah has always been enamored with light and nature. Growing up on a farm, she loved playing with red clay mud, gazing at the sunlight peering through the dense woods and catching lightning bugs on summer nights before watching them shimmer in glass jars. As a student of environmental science and architecture at the University of Virginia, a bookmaking class led her to experiment with papermaking. “I fell in love with the way handmade paper warmed light and lent such supple texture,” she says. Combining her love of natural texture and light, Rebekah began to experiment with creating delicate light fixtures. Along her creative path, she found that a lighting piece “weighs ounces but holds such weight in beauty.” The translucent and delicate nature of the

Japanese and Nepalese handmade papers used in Rebekah’s fixtures, create a weightlessness that is both intricate and beautiful to behold. After working from her studio at McGuffey Art Center since 2005 (a historic school made over as an artist-run cooperative for nearly 50 resident artists and the hub of our vibrant downtown arts scene), Rebekah now works from home sculpting in porcelain, firing the vessel, then casting it with handmade papers. In an effort to bring the community together, she collaborates with local fabricators to create each design. The result is a light “soft and muted, in shapes pure and organic.” Rebekah’s creations showcase light’s ability to transform space in a subtle, yet powerful way, and her lighting enchants its surroundings, indoors and out. “Part of what brings me joy in this work is seeing a person’s face when they enter an installation,” she says. “People are drawn to their warmth and natural form and the ethereal way they sway in a breeze.” Rebekah’s hope is to “transform a space into a warmly illuminated atmosphere that has a comforting ambiance and resonates intimately the beauty in nature,” she says. ~


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Capturing Flora





n a charming house in downtown Charlottesville that she shares with her husband, two boys and cat, botanical artist Lara Call Gastinger works in a carefully arranged, sun-filled studio. When I visited, Gastinger was working on a large watercolor painting of a magnolia leaf that was 30 inches high and 22 inches wide. The leaf itself, brown and bronzed, wrinkled and full of holes, lay to the left of her paper. Gastinger’s painting took the leaf and tripled it in size, all the while losing none of the fidelity in its increase. The translation of the three-dimensional leaf to a two-dimensional painting allowed deeper, richer explorations of its broken crannies, jagged edges and prominent stem, and her attention to detail made the painting seem like a trompe l’oeil, a painting to fool the eye with its realism and hyper-detail. Although the painting was large, Gastinger had only a small jar of water, several tiny brushes and a bright architect’s lamp orbiting the paper. Her careful and deliberate work moves along slowly and carefully regardless of size. Behind her workspace, shelves containing a well-edited selection of naturalist guides and other books were topped with feathers, dried leaves and other natural jackdaw treasures. While Gastinger is thoroughly engaged in modern Charlottesville life—yoga classes, taking the kids to school, trying out different tacos around town and grabbing lunch at MarieBette Café & Bakery—her workspace and habits are those of a medieval monk. She spends her working hours bent over an illumination as she works with tiny brushes for what seems like an entire lifetime in order to elucidate a larger kind of truth. For Gastinger, however, that truth is botanical, not biblical. As a botanical artist, she is dedicated to fidelity to nature and to depicting objects with as much hypermagnification as she feels appropriate (hence the lamp lit over her artwork on a bright and sunny day). Such magnification isn’t just technical; it applies to her energy as well. “I can only focus on this for about 20 minutes, and then I need to make a cup of coffee or reply to an email,” Gastinger comments, as we discuss how long

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As a BOTANICAL artist, she is dedicated to FIDELITY TO NATURE and to depicting objects with as much HYPERMAGNIFICATION as she feels appropriate.


she’ll be absorbed by this one leaf. Her interest in nature stems back to her childhood in Virginia Beach, when even then she had the sense she would find a career combining science and art. It seems only fitting when I noticed a photograph in her studio that shows her as a young child in a garden. When she first came to Charlottesville as a University of Virginia (UVA) undergraduate, her focus was pre-med. After a detour through a potential biology major, Gastinger ultimately landed in UVA’s School of Architecture, and after graduation, she stayed in Charlottesville to work for a local landscape architect. From there, she decided to pursue a Master’s degree in plant ecology at Virginia Tech with intentions of becoming a field botanist. But while in Blacksburg, she interviewed for a job illustrating the massive Flora of Virginia project. When Gastinger was hired, she didn’t know the project would take the better part of the decade, with her drawing close to 1,300 plants found here in Virginia. In a way, drawing for Flora of Virginia set the tone for Gastinger’s continued work, which is both encyclopedic and minute—she draws and paints a vast number of very small objects. For her first project, working just in pen with the need for accuracy allowing little deviation or error, Gastinger got an intense

education in both the flora of Virginia and botanical illustration. For many artists, the production of such a volume might be the culmination of a lifetime’s work, but for Gastinger, it was just the starting point. While working on the Flora of Virginia project, she began working on her own perpetual journal, a project she still has enthusiasm for over 15 years later. As she pulls one off of her shelf to show me, she warns me that it’s hard to describe but easy to see how it works. Each two-page spread in the journal is marked with a week, and from year to year, she draws and paints in the appropriate week. The technique and use of the perpetual journal is one of Gastinger’s favorite things to teach, which she has done at both McIntire Park and Lewis Ginter Botanical Garden in Richmond, Virginia. She also offers instruction and inspiration online through her Instagram account (#laragastinger). Gastinger calls the perpetual journal a “great place to work out ideas” and to see what happens in the area from week to week, season to season, year to year. “It helps inspire people to engage with the outdoors and seasons,” she says, as she explains how she wants her teaching to encourage people to be outside and fully present in their surroundings. She’ll have a new opportunity to teach at the end of August,

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“It helps inspire people to ENGAGE with the outdoors and seasons,” she says, as she explains how she wants her teaching to ENCOURAGE people to be outside and FULLY PRESENT in their surroundings. when she heads to the renowned Penland School of Crafts in North Carolina to conduct a weeklong workshop on nature drawing and journaling. While Gastinger has a consistent line and vision throughout her work, she moves with great facility between ink, watercolor, paper, vellum and anything else she decides to try. As we discussed a lovely painting on vellum, her excitement was evident—“I love how the color sits on top.” For her, it isn’t about illustrating flowers so much as it is about recreating other natural objects that have a wabi-sabi quality and that show the transitions between seasons. To highlight both the detail with which she depicts her objects and the unique moment in their life cycle, she also keeps to a restrained palette, working mostly in sepia and other earth-based colors. Images are often


shown without any background or contextual and comparative information. These are the decisions of a confident and practiced artist, since she leaves herself no room for error. For research, inspiration and the multitude of pleasures of garden growing, Gastinger cultivates a native plant garden in her backyard just outside her studio, where May apples, trillium and many other native plants grow. “It’s just magical,” she comments, noting that the garden peaks in mid-April, but that she also likes the white wood asters that appear in late summer. Many of the plants were divisions from friends or purchased at the Virginia Native Plant Society’s plant sales. The garden is just part of what roots her in Charlottesville. While she also teaches popular classes at McGuffey Art Center and Vitae Spirits, where she is also responsible

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...Gastinger CULTIVATES a native plant garden in her backyard just outside her studio where MAY APPLES, TRILLIUM and many other NATIVE PLANTS grow. for the botanical illustrations on their bottles, Gastinger is an international success—a two-time gold medalist at England’s Royal Horticultural Society Plant and Art Fair, the highest honor for a botanical artist. Gastinger describes the exhibition, held in St. James’ Park in London, as “the Olympics” for botanical artists. She won her latest gold medal this past summer with a series composed of plants of the Piedmont and Blue Ridge Mountains. For their arrangement, she drew inspiration from Ernst Haeckel, a German naturalist extraordinaire, who, among other accomplishments, developed the Kunstformen der Natur, a way of displaying organisms in a logical and symmetrical way so as to convey a sense of the order of the world. Many of the paintings done in dry brush with sepia watercolor were taken from her perpetual notebook. As her achievements take her into the wider


world, Gastinger’s ambitions are to go deeper. When I comment that all of her work seems to be at the utmost detail, going in as close as possible without veering into abstraction, Gastinger replies that she could go even deeper and wants to look more closely at lichens and mosses. Unsurprisingly, her family spends a lot of time hiking and camping, but she would like to section-hike the Virginia part of the Appalachian Trail with just her husband for a longer and more intensive experience. She also contemplates working one day for the National Park Service. But in the meantime, her Instagram account often leads to tattoo design commissions—an unexpected direction—and she works on small Activism cards and postcards designed to connect people interested in environmental preservation and activism in general. For someone so absorbed in minutia and detail, Gastinger’s artwork is reaching long. ~


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ill Overman’s song writing journey began with a promise to his dad. “As my dad approached his fortieth birthday, he and I made a deal. We decided we would both learn an instrument. He chose the guitar, and I chose the cello.” The younger Overman was true to his word, ultimately playing cello in his high school orchestra, a move that proved formative in Overman’s later decision to turn to music as a profession. “Learning cello helped get me where I am today. Even though I was never really into practicing those classical pieces, I enjoyed playing. And, I always appreciated the passion my instructor brought to music. She showed me the possibility of a life in the arts.” Overman eventually took up the guitar at age 17 and, after mastering some chords, pivoted towards what would become his true musical ambition— song writing. “I never wanted to play lead or shred on an instrument, and maybe that has held me back as a musician. But, I was raised on Americana music

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that was lyrically influenced, and I have always wanted to write and sing. I always felt I’ve had something to say, and in my naive confidence, I went ahead and did it.” While that confidence might have been naive, it certainly wasn’t unfounded. Overman honed his song writing and singing acumen quickly, influenced by the sounds of his teenage years and the music he listened to with his parents. “I definitely grew up in a musical home. Both of my parents were into the Grateful Dead and followed them around for a while. They were into the Appalachian influence on the Dead’s music. I went to Merlefest many times, and they loved Doc Watson and Del McCoury. And, I was a huge fan of The Avett Brothers. I loved the imperfection of their music. I felt imperfect at the time, and I could easily relate to that. Their fraught blend of punk rock and Appalachian folk music tapped into my teenage angst.” Like all young songwriters, Overman experienced struggles and insecurities with his burgeoning craft, but he vividly recalls the moment it all clicked. “I was at a summer camp in Rockfish County, Virginia, and I heard a story about a man who wanted his funeral procession to go through the Goshen Pass while the laurels were blooming. I wrote a song about it, and a good friend mentioned to me that it was really a great song. I began to gain some confidence there.”


I was raised on AMERICANA music that was LYRICALLY influenced, and I have always wanted to write and sing. I always felt I’ve had SOMETHING TO SAY, and in my naive confidence, I went ahead and did it.” Upon arriving in Charlottesville in 2013, Overman put that confidence to good use, reaching out to local musicians and forming a band in 2014 that would consume much of his life for the next few years. The Will Overman Band became favorites throughout Central Virginia and beyond, taking their Appalachian-steeped roots rock to clubs and festivals around the country. Overman even found himself as a contestant on NBC’s hit singing show, The Voice, surviving through two rounds. But as any musician knows, life on the road is a weary one, and it began to wear on Overman. “One of my struggles with a life in music is that I am not a fan of the lifestyle. I toured hard with my band, and we had a lot of success, but I was burnt out. I loved that

period, but I didn’t pace myself. It isn’t a very healthy way to live physically or mentally.” Overman found himself at a crossroads, disenchanted with music and seeking other avenues to satisfy his creative nature. The band dissolved in 2017, and he turned his attention elsewhere, embarking on a transatlantic journey that led him to discovering a new passion—photography. “In January of 2018, my now-fiancée and I took a trip to Europe and worked our way from Ireland to Austria to Greece. We used Workaway, a program with a database of hosts around the world who run businesses that need volunteers. The hosts fed us and hosted us in exchange for work.”

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“I was reminded that I was 24 years old and STILL EVOLVING. I had a new INSPIRATION that I hadn’t felt in a while.” Overman kept a camera handy on the journey, snapping photographs along the way. At the same time, his guitar was always nearby, and he picked up a weekly gig during his stay in Ireland. His travels, along with his new interest in photography, were rekindling his love of music. “I was reminded that I was 24 years old and still evolving. I had a new inspiration that I hadn’t felt in a while.” Photographing the outdoors is Overman’s latest love, which comes as no surprise, considering he hiked the Appalachian Trail after graduating from high school and still disappears into the mountains to hike or ski, generally with camera in hand, to reconnect with the spirit of the wild. “Landscapes are where my heart is. I am early in my career, so I am figuring out exactly what my style is and how to go about it.” But, Overman is content at this nexus of two different artistic worlds. “I’m still playing solo a lot. The passion is still there. I miss playing with the band, because I loved walking off the stage with those guys having shared that experience. But now, I love creating in multiple ways and I’m excited about pursuing both of them.” ~


The Draftsman is a distinctive Autograph Collection hotel perfectly situated on West Main Street with easy and e�cient access to UVA, The Corner and the Downtown Mall. With sprawling views of the Blue Ridge Mountains, a restaurant featuring locally sourced ingredients with a passionate approach to food and more than 2,000 square feet of meeting space, The Draftsman is the perfect setting for a getaway, business meeting or special event.






This beloved music school celebrates roots music from the region and beyond. In the former Old Michie Puppet Theater, the brightly painted and light-filled studios, classrooms and gathering areas are once again thriving creative spaces, championing inclusiveness. Emily Morrison says she founded the nonprofit out of a desire to “bring people from all walks of life together through music,” an apt description. Picture dancers dosi-do-ing while children learn the basics of handling instruments and following a rhythm in the next room. Or, imagine a crowd of musicians of all ages and ability levels in a circle, playing fiddles, banjos or mandolins, or singing along at one of the regularly scheduled public jam sessions. At The Front Porch, music enthusiasts can learn Clawhammer banjo or ukulele, African drumming or dulcimer, folk singing or Native American flute, and


clogging or song writing from experts. A host of ticketed concert events are available, too, such as the monthly Soul Suppers concerts, sponsored by The Front Porch at Mount Zion First African Baptist Church on Main Street where they also kick off each of their Masters of American Roots Music concerts with a home-cooked meal. In addition, The Front Porch sponsors performances by international musicians and dancers like the Brazilian Strings Trio, Tuvan throat singers or Black Umfolosi, an a cappella singing and dance group from Zimbabwe, in an effort to bring folk music from all over the world to Charlottesville. So what exactly is roots music? “We’re really interested in the global roots of what we call folk music,” Morrison says, “and we try to celebrate it as much as we can.” This mission includes offering training in Central Virginia-specific musical heritage traditions like old-time

Appalachian music and Piedmont blues-style fingerpick guitar playing, and it extends to those international folk music concerts as well as to lessons in world percussion, Native American flute, clogging, gospel and more. People of all ages and walks of life are brought together by the universal language of music. Morrison was a music teacher in a local Montessori school when she decided to learn banjo to accompany herself in class. Raised around musicians and already classically trained on the piano, Morrison says, “Music surrounded my formative years.” Still, she found learning a new instrument as an adult challenging. “It was uncomfortable to be a beginner,” she says. “At school, I was asking my students to be bold and brave, and to try new things, but meanwhile, I realized I was actually too afraid myself to do the things I’m asking my 13- and 14-year-olds to do.” Thus, the idea of The Front Porch

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A CORNERSTONE of the roots music experience is COMMUNITY. As Morrison says, “Really what we’re doing is bringing people TOGETHER.” was born, to give beginners of all ages a chance to learn and play and enjoy music together. A cornerstone of the roots music experience is community. As Morrison says, “Really what we’re doing is bringing people together.” So, they offer an array of events that are free and open to the public, including those jam sessions and instrument “petting zoos” at local festivals, where children get the chance to touch and play with a variety of musical instruments they might never have otherwise seen or touched in person. Their generous scholarship program and reasonable rates ensure wide access to lessons. Partnerships with organizations like the Boys & Girls Club, City of Promise, Blue Ridge Juvenile Detention Center, local schools and their own Roots & Wings program all bring music education in many forms to underserved communities. With their ticketed events as well, Morrison says, “We work hard to prioritize acts that include diversity, youth, and female players as much as we can.” Of all of these programs and partnerships, Morrison says, “I’m really, really proud of the Roots & Wings program.” Directed by local musician and teacher Matt Curreri, Roots & Wings offers free music education to low-income, at-risk youth in the city through a mentorship program at Walker Upper Elementary School, and out in the neighborhoods, community centers and youth detention centers. “It is a music education program that is deeply rooted in long-term relationships between our organization and the kids,” she says.

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“These are EXTRAORDINARY times, and I feel very deeply that we need each other. There’s something very PROFOUND about coming together and sharing the LANGUAGE OF MUSIC with others...” What began in a back room of Morrison’s home has burgeoned into a nonprofit school serving more than 350 students, offering over 90 musical events last year alone and keeping 200-plus volunteers engaged in music and community building. “It’s a very generous community,” Morrison says. “People give their talent, their time and their resources freely.” One thing that inspires such generosity is the sense of welcome that defines The Front Porch. “People identify this place as theirs,” Morrison says, “we invite people in like they’re guests in our home.” This graciousness pairs with a deep seriousness about music, too. Front Porch instructors boast impressive credentials, with many playing locally, regionally and even internationally on solo tours


or in groups, such as Charlottesville’s own Devon Sproule and old-time great Pete Vigour. Several other instructors are classically trained, and one even has experience playing in Nashville session bands. But, all share a passion for roots music and the community music creates. Additionally, the program’s success has attracted broader interest, and plans are afoot to expand the model into Lexington and Harrisonburg over the next couple of years. “It is an incredibly gratifying experience to do something like this,” Morrison says. “These are extraordinary times, and I feel very deeply that we need each other. There’s something very profound about coming together and sharing the language of music with others, sitting face to face in the same room.” ~




years of




n the fourth week of July, Charlottesville residents may notice a crowd of visitors when thousands of men will come together at the University of Virginia (UVA) to celebrate the 150th anniversary of the Kappa Sigma Fraternity. Kappa Sigma—the largest college social fraternity in the world—reports more than 200,000 living members, with 20,000 of them as current undergraduates. Although the organization’s more than 300 chapters are found across the United States and Canada, Charlottesville’s chapter will always have a special place in the fraternity’s heart and history. It was at UVA, one fall evening in 1869, that five friends gathered in the room at 46 East Lawn to found the first American chapter of Kappa Sigma. According to historical and fraternal lore, the original Kappa Sigma began in the 15th century at the University of Bologna, in Italy, a secret society that protected students from attacks by a corrupt governor. But, the five founders at UVA—William Grigsby McCormick, John Covert Boyd, Edmund Law Rogers, Frank Courtney Nicodemus and George Miles Arnold—had a different mission in mind. They wanted to recognize the important bonds of friendship that had brought them together and create a society dedicated to the pursuit of learning and brotherhood. In the 150 years since, Kappa Sigma has become one of the five largest fraternities in the world, and its mission is outlined by the society’s four pillars of Fellowship, Leadership, Scholarship and Service.


One of the initiatives the fraternity is best known for is “A Greater Cause,” a program designed to promote charitable giving and volunteerism among members. For each member, the goal of the program is to raise at least $25.00 and dedicate at least 25 hours of service per year. Between 2015 and 2017, the fraternity reported members raising $6.7 million for charity and volunteering over 1.4 million hours. Though chapters design individual fundraisers and work with many different organizations, a large portion of the funds that Kappa Sigma raises goes towards their

dozens of Kappa Sigma brothers have gone on to hold government office. The fraternity can count senators and representatives at both the state and federal levels, governors, sheriffs, a deputy director of the CIA, a White House press secretary and even a former presidential nominee among its alumni. Other prominent Kappa Sigma brothers include musicians like Jimmy Buffett, journalists like Edward R. Murrow, actors like Mike O’Malley, CEOs like Craig Barrett and William Hewlett, award-winning researchers, university presidents and many high-ranking military officials.

Since 2007, the MILITARY HEROES Campaign has raised more than $1 MILLION for veteran programs through a combination of CHAPTER-LED events and PHILANTHROPIC donations. “Military Heroes Campaign,” which supports programs that serve veterans and their families. Since 2007, the Military Heroes Campaign has raised more than $1 million for veteran programs through a combination of chapter-led events and philanthropic donations. A Greater Cause also encourages civic engagement, with a goal of registering 100 percent of eligible members to vote. That sense of civic engagement continues into many members’ professional lives, and


This year, those alumni are headed to Charlottesville for the 72nd Biennial Grand Conclave. Brothers from hundreds of different chapters will have the opportunity to walk the same brick pathways that their founders did, as well as visit 46 East Lawn, the fraternity’s birthplace. Additionally, in order to celebrate 150 years of Kappa Sigma brotherhood, the Conclave will include four days of special events. The Conclave will begin on Wednesday, July 24, with

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“The 72nd Grand Conclave of KAPPA SIGMA Fraternity will represent a TRIBUTE to our history and a FOCUS towards our future.” an opening session at The Paramount Theater on the Downtown Mall, before heading to the Lawn on UVA’s grounds for the Welcome Reception. This will be a historic moment: 1919 was the last time that a gathering of Kappa Sigma (other than events for UVA’s Zeta Chapter events) was held on the Lawn, and it included about 200 people. This year, during the Reception, the fraternity expects nearly 2,000 members will gather on the Lawn to celebrate their organization’s founding. General Conclave business will continue during the following days, along with a Thursday reception at Thomas Jefferson’s Montalto. Then on Friday, the Grand Sesquicentennial Celebration will take place at the International Headquarters of Kappa Sigma, located just a few miles away from UVA and Monticello. One of the highlights of the planned evening will be the dedication of a new Memorial Plaza, which will include a statue of Stephen Alonzo Jackson, the brother who in the 1870s transformed the fraternity into the international


organization it is today and who Jackson’s Men—the Endowment Fund’s most popular and innovative giving recognition program—is named after. The anniversary celebration will be capped off with Kappa Sigma’s Finest Hour and Banquet on Saturday evening at the John Paul Jones Arena. As it stands, the fraternity reports that registration for the entire Conclave is already filling up fast. “Every organization has pivotal moments in their history that have shaped who they are today. Kappa Sigma is no different. These moments forever cemented in the archives of our fraternal order have laid a foundation for all of us to build and grow, and thus they should be,” Kappa Sigma said in a statement. “The 72nd Grand Conclave of Kappa Sigma Fraternity will represent a tribute to our history and a focus towards our future. The 150th Anniversary will be celebrated in a grand fashion at the home for all Kappa Sigma Brothers.” ~

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culture Honoring One of America’s Most Renowned Poets 200+ Years Later Through July 27, 2019, Whitman fans from near and far can visit this unique display to pay tribute to the icon who brought us some of the English language’s most famous poems, including “Song of Myself” (1855), “O Captain! My Captain!” (1867), “I Hear America Singing” (1860), among many others. Joining in celebrating the bicentennial of Walt Whitman’s May 31 birthday, the Main Gallery of the Harrison Institute and Albert and Shirley Small Special Collections Library at the University of Virginia (UVA) is displaying Encompassing Multitudes: The Song of Walt Whitman. To best share the extraordinary legacy of one of the world’s greatest poets, the anniversary exhibit features first printings of every edition of Leaves of Grass, early drafts of Whitman’s poems in manuscripts, personal correspondence, photographs and memorabilia. The exhibit goes above and beyond the materials already housed within UVA’s The Clifton Waller Barrett Library of American Literature, which includes 392 separate pieces of the manuscript of Leaves of Grass and represents the largest single accumulation in existence of Whitman verse. Early in his career, Whitman was a printer and journalist, and owned the newspaper The Brooklyn Freeman. He also spent several years serving as a nurse in Washington, D.C. during the Civil War, when he took notes and wrote letters about what the soldiers were going through. The display, created in coordination with the Whitman Consortium, promises to be one of the world’s most extensive and varied collections of Whitman located right here in Charlottesville. Images by Sanjay Suchak.


Shetterly Returns to UVA as Visiting Scholar Best known for her No. 1 New York Times bestselling bookturned-hit film, Hidden Figures, Margot Lee Shetterly is returning to her home in Charlottesville. Hoping to uncover the untold stories of African Americans and inspire students to explore intersections of history, race, gender, technology, social mobility and work identity, the University of Virginia (UVA) alumna will join the School of Engineering and the McIntire School of Commerce as a 2019 visiting scholar. Shetterly’s appointment marks the inaugural installment of the McIntire School’s Centennial Speaker Series in celebration of McIntire’s 100th anniversary. Her work also coincides with UVA’s “(Re)Imagining Women in STEM, Portrait & Narrative Exhibits” that seeks to amplify the voices and visibility of female STEM students and professors at UVA. Shetterly will also work to bring two more books in a trilogy loosely shaped around charismatic mid-century African-American figures. Images courtesy of HarperCollins Publishers. Headshot by Aran Shetterly.

Tartt Ventures to the Big Screen Donna Tartt likes to write at her own pace: slowly. Whether in her house near Charlottesville or in her New York apartment, Tartt takes her time in her writerly cocoons crafting what have become instant best-sellers and award-winning novels. From The Secret History and The Little Friend to her most recent Pulitzer Prize-winning novel, The Goldfinch, Tartt has earned her spot as an acclaimed American writer. Intriguing readers everywhere with a story about a boy who, after being orphaned by a terrorist attack at a museum, becomes part of the underworld of art thievery and forgery, The Goldfinch immediately grew a dedicated fan base of its own, prompting Warner Bros. to quickly purchase its movie rights. Directed by John Crowley of the Oscar-nominated Brooklyn and starring actors Nicole Kidman, Sara Paulson and Ansel Elgort, Tartt’s “The Goldfinch” is one of the most anticipated book-to-screen adaptations in recent memory, and is set to hit theatres in October 2019. Image of Tartt by Beowulf Sheehan.

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Bringing people from all walks of life together through music.






frontporchcville.org 221 Water Street East Downtown Charlottesville


culture Leadership & Poetry Since his early days of writing love poems at the requests of his friends, Kyle Dargan has found much success in his career as a poet and teacher. After earning his undergraduate degree from the University of Virginia and M.F.A. from Indiana University, Dargan has gone on to become the director of a creative writing program at American University, publish five books of poems and receive both the Cave Canem Poetry Prize and the Hurston/Wright Legacy Award, two prestigious awards in literature. A modern visionary in his field, he also gave a TED Talk hosted by the Duke Ellington School of Arts, was interviewed by PBS for “Moyers & Company” and partnered with the President’s Committee during the Obama administration to produce poetry programming at The White House and Library of Congress. Dargan’s latest book of poems, Anagnorisis, captures his feelings as a black American in the time leading up to the current political moment and presidency. Through his inspiring poetry, Dargan invites readers, like his students, to contemplate Aristotle’s idea of “anagnorisis”—the moment of revelation about one’s condition and adversities ahead of a reversal of fate. Image of Dargan by Marlene Hawthrone.

A Guide to Virginia Beer Few know more about beer than Lee Graves. Crowned the “beer guy” from his time as beer columnist for the Richmond Times Dispatch and author of Richmond Beer and Charlottesville Beer, Graves is a thorough researcher with admittedly no scientific method, but who has visited more than 150 breweries, tasting four to six beers per brewery to get a better sense of their different cultures. In his most recent book, Virginia Beer: A Guide from Colonial Days to Craft’s Golden Age, Graves offers readers the market breakdown, history, pairing advice for the beer novice and his own personally-curated brewery travel planner. Virginia Beer celebrates breweries both big and small, and with Graves as all-knowing leader, readers can expect an exciting stroll through the industry featuring unknown stories and interesting nuggets of information along the way. Images courtesy of University of Virginia Press.

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There’s nothing quite like waking up to views of the Blue Ridge Mountains, tucked in among the vineyard with the aroma of a warm, gourmet breakfast wafting down the hallway. On the outskirts of Charlottesville sits The Inn at Stinson Vineyards, a project that for the Stinson family captures the essence of “life amongst the vines.” After purchasing the property in 2010, the Stinson family always pondered the idea of opening an Inn near the winery and tasting room. Having moved from Washington, D.C., Scott Stinson and his wife, Martha, were looking for a new project their family


“Charlottesville sucks you in with its BEAUTY and IMMERSIVE CULTURE,” says Rachel Stinson. “When our parents found the property, they recruited my sister and I to make the move with them.” could tackle together. When they came upon the land in Crozet, Virginia, they fell in love with its scenic views, already-planted vines and opportunity. “Charlottesville sucks you in with its beauty and immersive culture,” says Rachel Stinson. “When our parents found the property, they recruited my sister and me to make the move with them.” Originally an architect builder and developer, Scott and his daughter Rachel, a former photo editor in New York City, teamed up to tend the vineyard. In 2015, the father-daughter team was joined by Rachel’s husband,

Nathan Vrooman, who comes from a business and finance background. After finishing college, Rebecca, the Stinson’s other daughter took up residence in the home that now serves as The Inn with her husband, Jeremy Fields. Just as the Stinsons had hoped, the winery quickly became a family operation. “We had kicked around the idea of opening an Inn on the property for quite awhile,” says Rachel. “We talked about converting our parents home into an inn, but then my sister and brother-in-law moved off the property, giving us the opportunity to transform their

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The “BLUSH” room has a luxurious, ROMANTIC FEEL with its dark walls, dramatic curtains and CUSTOM-DESIGNED, blush-colored linen headboard MADE LOCALLY... home into what is now The Inn.” The expansive 12-acre property that surrounds the home greets guests each morning with its quaint solitude and stunning panoramic views. Just recently opened in 2018, the home’s comfortable interior is a mix of classic modern décor, country character and welcoming spaces. On a warm day, guests can take a dip in the seasonal pool or sip a glass of wine on the wooden patio deck. During cooler months, the stone fireplace in the contemporary common room is exceptionally enticing. Attached to the common room sits the modern-infused, white farmhouse kitchen, where a gourmet breakfast is prepared each morning. Breakfast at The Inn is deliciously local, serving sausage from Free Union Grass Farm, Goodwin Creek baguettes and eggs from chickens raised on the property


by Martha Stinson, who also tends to the gardens, growing fresh fruit, flowers and much more. All four suites display their own unique style. Each is custom-designed and decorated with modern amenities and private baths, exuding the epitome of Southern hospitality and European luxury. The “Blush” room has a luxurious, romantic feel with its dark walls, dramatic curtains and custom-designed, blush-colored linen headboard made locally by Albemarle Furniture that reaches towards the ceiling. Styled after a quaint French home, the “Cottage” room offers the feeling of countryside living, complete with a daybed perfect for enjoying a glass of wine with a view of a picturesque barn. “Mountview” creates a modern rustic experience with its mirrored four-post bed and cozy seating area, while the “Deluxe” room is designed for tranquil serenity with its country charm,

Even the URBAN-INSPIRED wine library offers guests an INTIMATE space where they can enjoy the vineyard’s EUROPEAN-STYLE wines. private balcony, soaking tub and walk-in closet. The stunning vaulted ceiling in the dining room, complete with sliding glass doors, has guests feeling as though they are in a mountain lodge with its wooden beams and stone fireplace. Even the urban-inspired wine library offers guests an intimate space where they can enjoy the vineyard’s European-style wines. “We didn’t have a space where we could organize and display the library wines in the winery, and we wanted to find them a home. When we designed the Inn, we decided to create an intimate space where we could have these bottles on display.” In addition to remodeling the space for the wine library during those pre-planning phases, the family also converted an office into another bedroom and added a bathroom. The downstairs apartment of The Inn serves as the quarters for Innkeeper Rebecca Vettorel, who joined the team in January 2018 with a background in hospitality.


Just next door is the winery’s tasting room, where each guest of The Inn is treated to a complimentary tasting. Made on the premises by Nathan and Rachel, the European-style wines emphasize subtlety and complexity with a distinct French influence. Named in The Washington Post’s “Top Picks: Best Wines” and Southern Living’s “South’s Best Vineyard,” as well as many other notable publications, guests can expect highly respected vino, from Sauvignon Blanc, Chardonnay and Petit Manseng, to Cabernet Franc, Petit Verdot, Merlot, Cabernet Sauvignon and Tannat. The tasting room also doubles as a petit farm store offering grass-fed beef, farm-raised pork and chicken, free-range organic eggs, local produce and garden fresh herbs. “It was a total collaboration and a fun opportunity for us to knit our unique visions into one,” Rachel says. “We want to give the true experience of family owned and operated hospitality.” ~

get away with us wine tasting - bed & breakfast retreats - fine & casual dining



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he wonders of the West have captivated the imaginations of adventurers for the past 200 years. It’s hard not to become mesmerized by the mysterious, wild and abundant land, with its great red rocks, wide blue sky and expansive green valleys. In 1803, after the Louisiana Purchase, Jefferson initiated an expedition and appointed Virginia natives Meriwether Lewis and William Clark as its leaders. Throughout their journey across the vast terrain of the west, the explorers encountered many fascinating animals and people. Wanting to capture the essence of their journey and the differing lifestyles, Lewis and Clark documented their discoveries and sent items back to Jefferson, including animal horns and skeletons, clay pipes and a painted Indian buffalo skin, all of which are now displayed at his home at Monticello. Lewis and Clark’s adventurous spirits live on through the many travelers and explorers who journey to the American West to witness its rugged and raw beauty. For those yearning for a classic western landscape, areas such as Moab, Utah, are spectacular. Located on the Colorado River and home to the wondrous Arches National Park, this small city offers visitors a truly authentic western experience. Naturally painted in bountiful color, red rock mesas protrude towards the blue sky and the occasional tumbleweed drift by – a cowboy hat is the perfect and practical accessory. Known for its outdoor recreational opportunities, visitors can experience the National Parks via hiking and biking, horseback riding, whitewater rafting on the

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With its Old West buildings and classic WESTERN LANDSCAPE, it is a popular destination for filming movies from JOHN WAYNE WESTERNS... Colorado River, hot air ballooning up into the dry desert sky and camping amidst some of nature’s most pristine beauty. Imagine the reactions of explorers when they first encountered this terrain and spent the night sleeping under the brilliant star-lit sky, with the red rocks dissolving into the darkness. The modern day explorer can enjoy glamping, a luxurious version of camping, that every cowboy would envy. Companies like Under Canvas offer a variety of options for spending the night in the wilderness with all the comforts of home right in your tent. Travelers can relax at the campsite across the road from Arches National Park amidst the gorgeous landscape where everything has been made ready for them. An inviting white tent mounted to a wooden platform allows glampers to escape the open terrain with every amenity. Fully furnished with a king-sized bed, luxury bedding, a wood stove, running water, flushing toilets and hot showers, these tents even offer a front porch with lounge chairs to enjoy the stunning vistas. After a night in the comfort of luxury, rejuvenated explorers will feel ready to seek out more of Moab’s many marvels. Moab is home to Canyonlands and Arches, two of Utah’s five National Parks. Arches derives its name from the more than 2,000 stone arches found across its 120 square miles—the densest concentration of natural arches in the world. Those looking to get a more up-close look can do so by backpacking, horseback riding or rock climbing. The park also features a variety of trails that range in length


Out on the ranch, miles away from civilization, one can feel in awe of the BROAD VISTAS and the RICH ROCKS that effortlessly rise from the flat ROLLING PLAINS.

from 15 minutes to several hours and vary in difficulty. The Delicate Arch is considered to be the park’s most famous arch as well as the most famous natural stone arch in the world. Other notable sites to visit include the Balanced Rock, Double Arch and Landscape Arch. Out on a ranch, miles away from civilization, one can feel in awe of the broad vistas and the rich rocks that effortlessly rise from the flat rolling plains. Hauer Ranch, located about 20 miles from the city, provides guests with an authentic cowboy experience. With its Old West buildings and classic western landscape, it


is a popular destination for filming movies from John Wayne Westerns to modern pictures and will have riders feeling as though they are starring in their own Western film. The evening ride is highly recommended so as to observe the breathtaking sunset lighting up the red stone into a glowing amber hue. The unparalleled beauty of the land and the city’s hidden treasures make Moab an explorer’s dream destination. So, allow yourself to find adventure, not too much unlike Lewis and Clark, and head West to one of our country’s most beautiful lands. ~

Luxury All-Suite Hotel in Historic Downtown Charlottesville

Downtown Charlottesville 315 West Main Street marriott.com/chowr 434.220.0075

You will be steps away from the finest dining, entertainment and shopping that Charlottesville has to offer. The Residence Inn Downtown is our city’s newest extended stay all-suite hotel, offering the best in modern amenities including spacious studios and suites with fully equipped kitchens and beautiful Downtown views. Gather with friends and family at West Main Pub, in the courtyard around our glowing fire pit, or enjoy our indoor salt water pool. We offer many complimentary amenities, and a favorite is our hot breakfast buffet in the Gatehouse Café each morning consisting of a variety of healthy and indulgent options. The experience at the Residence Inn by Marriott Downtown is both rich and warm—the perfect place to stay when visiting Charlottesville.



For The Wine & Country Lifestyle Our Region’s Best Wines & Craft Beverages | Items for Picnics to Tailgates Artisan Foods for Gifting | Exclusive Products Featuring Local Artists

4416 Ivy Commons, Charlottesville, VA 22903







255 Farmington Drive

611 Park Street

Simply stated, a classic home. Historic residence designed by Milton Grigg. Elegance and charm, nestled on two lots with mature landscaping and spectacular Boxwoods. Light-filled and private setting. Heart-pine flooring, original Virginia pine paneling. Easy walk to tennis courts, golf course, and Farmington clubhouse.

In the heart of historic downtown, The Graves-Gilmer House is a vintage Victorian with 10’ ceilings, elegant foyer, and original staircase. Awesome outdoor stone fireplace, English Boxwoods grown from Ashlawn-Highlands’ clippings. Reclaim your love for character-rich houses.

Sally Du Bose Real Estate Partners Sally Du Bose (434) 981-0289 $5,500,000

The Rocks Light-filled, open floor plan with views from every room. Ideal Ivy location, minutes from UVA hospital, grounds, and historic Charlottesville. First-floor master suite with library. Formal living and dining rooms, gorgeous kitchen. Sally Du Bose Real Estate Partners Sally Du Bose (434) 981-0289 $1,450,000


Sally Du Bose Real Estate Partners Sally Du Bose (434) 981-0289 $2,300,000

Curb Appeal on Lewis Mountain Road First time on the market, side-by-side detached homes sharing a driveway, with rental income on Lewis Mountain Road. Walk to Memorial Gym, football games, and Alumni Hall. Rental income history is available. Sally Du Bose Real Estate Partners Sally Du Bose (434) 981-0289 $1,300,000






Totier Hills Farm

Stunning, 522-acre private sanctuary in the Southwest Mountains and heart of Keswick—a renowned estate area just east of Charlottesville. Property features: impressive grounds, farm and manor home, built circa 2008 with the highest quality craftsmanship and unique materials, with great attention paid to every detail, with two other homes and barn. Offered at a “stunning price.”

Exquisite brick residence, over 9,000 finished square feet, privately situated on almost 100 rolling acres within 15 minutes of Charlottesville. Built circa 2001 of best quality materials with expert craftsmanship, meticulously maintained. Other improvements include a swimming pool, terraces, pool pavilion, detached garage/shop.

McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 For full details, please go to: www.bramblewoodva.com


McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 $2,975,000 For full details, please go to: www.totierhillsfarm.com


Tuckahoe Farm

Bloomfield Road

Exceptional residence on the Rivanna Reservoir! 10 minutes to town yet unique setting with privacy on 18+ acres. Magnificent views from almost every room in this 7,000 square foot home with beautifully renovated kitchen and baths, living room, dining room, office/study, and family room with direct access to rear patio overlooking the pool and Rivanna Reservoir. Includes a charming guest/pool house with fireplace and 3-car garage.

Beautifully renovated one-level, 4,000 square foot home in desirable neighborhood only minutes west of Charlottesville on 18+ acres, with pool, barn and garage. Property is surrounded by a 500-acre farm affording unique privacy and tranquility that is exclusive to country living close to town. Open land for horses and other animals. Under conservation easement with the Virginia Outdoors Foundation.

McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS# 585560 $1,895,000

McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS# 583224 $2,850,000

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LOCATIONS 701 Water Street E. Charlottesville, VA | 434.245.2211 1 Melvin Avenue Annapolis, MD | 410.990.1700


1149 Millmont Street, Charlottesville, VA | 434.293.5011 kellerandgeorge.com

Profile for Ivy Life & Style Media

Wine & Country Life - Book 8 - Spring Summer 2019  

Life and style in Jefferson's Virginia

Wine & Country Life - Book 8 - Spring Summer 2019  

Life and style in Jefferson's Virginia