IN JEFFERSON’S VIRGINIA
FA R M - T O - TA B L E
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Charlottesville’s e xClusive Waterfront e states Nestled among 5,000 protected acres, these premier estates offer recreation-friendly private lakes, expansive river frontage, and striking views of Virginia’s Blue Ridge mountains.
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www.thefarmsofturkeyrun.com Situated along Blenheim Road just 12 miles (15 minutes) south of the City of Charlottesville, Virginia, Turkey Run is within minutes of Monticello, James Madison Montpelier, The University of Virginia (UVA), Dave Matthew’s Blenheim Vineyards and Trump Winery.
AventAdor FArm & m Anor (4,500,000) Luxury country homes starting at 795,000 and 35 21+ acre estate parcels starting at 179,000 offer residents the freedom of countryside living with the convenience of modern amenities, including high-speed internet and optional estate maintenance.
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www.thefarmsofturkeyrun.com One stoplight from Charlottesvilleâ€™s 5th Street Station, Turkey Run residents enjoy access to major shops, including Wegmans and Field & Stream. Nearby Scottsville is home to several historic sites and destination restaurants, while Trump, Blenheim, and First Colony wineries offer year-round entertainment. Convenient access to the University of Virginiaâ€“without sitting in traffic.
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O U R FA B T E A M
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, Cristan Keighley, Barbara A. Tompkins S E N I O R E D I T O R | Sarah Pastorek O N L I N E E D I T O R | Madison Stanley E D I T O R I A L P H O T O G R A P H Y | Paula Bartosiewicz, Jen Fariello, Andrea Hubbell, R. L. Johnson, Rachel May, Sera Petras, Robert Radifera, Aaron Watson W R I T I N G & E D I T I N G | Jennifer Bryerton, Becky Calvert, Lindsey Chiles, Amanda Christensen, Caroline Hirst, Abigail Lague, Catherine Malone, Brian Mellott, Elizabeth Morgan, Suzanne Nash, Sarah Pastorek, Jisel Perilla, Madison Stanley, Beth Whitehead Rawling, Eric J. Wallace S E N I O R A DV E R T I S I N G C O N S U LTA N T | Susan Powell A DV E RT I S I N G C O N S U LTA N T S | Jenny Stoltz, Carter Schotta, Gayle Tate A D M I N I S T R AT I V E M A NA G E R | Denise Simmerman A DV E RT I S I N G A S S I S TA N T | Caitlin Morris
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 © 2016. All rights reserved. Ivy Publications, LLC is proud to work with a Certified Green Press. Charlottesville Wine & Country Living™ is printed on recycled content paper with up to 10% post-consumer waste (PSW) using only soy-based ink and supporting responsible forestry. You can find our paper-free digital edition online as well at CharlottesvilleWineandCountryLiving.com, and please do recycle. Printed in the United States of America.
A WARM WELCOME
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 this country-town. Grounded in centuries of rich history as the beloved home of the esteemed Thomas Jefferson and his University of Virginia, Charlottesville is the perfect
balance of tradition and innovation with a unique style all its own. The influence of Jefferson’s interests and passions surround us and mold us. In Charlottesville Wine & Country Living, we seek to express Charlottesville’s style, charming in its lack of pretense yet elegant. You will find not only the spirit of a landscape but also the inspiration for elegant, wholehearted living, celebrating those in our community who inspire the true meaning of authenticity. We invite you to explore our personal passion for this place and its people along with the sheer beauty of this land—a region known as Jefferson’s Virginia.
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W I N E & FOOD 18 TASTING NOTES
30 MEET THE WINEMAKER | Luca Paschina
WINEMAKER’S FIELD SUPPER Local Cuisine & Early Mountain Wines Come to the Table
42 FARM-TO-TABLE NOTES
OLD WORLD WHISKY
46 MEET THE CHEF | Gary Glaser
From Scotland to Virginia, a New Tradition is Born
WINE & CHOCOLATE
A Sweet Pairing Between a Chocolatier and Local Vineyards
LIFE & S TY LE 58
OUTDOOR PURSUITS | Natural Treasures
COUNTRYSIDE FÊTES | Hunting Party
JEWELRY MAKER | Elaine B.
THINGS WE LOVE | CHO•ho Style
Local Artisan Makes Equestrian Couture
THE BOUNTIFUL TABLE
An Elegant Nature-Inspired Tablescape
THE NATURAL PALETTE
A Local Home’s Accents, Art and Organic Ambiance
82 Cover image photographed by Jen Fariello. Portrait of Robin Bethke and Jennifer Bryerton photographed by Robert Radifera.
128 ART S & CULTURE
1 0 6 VIOLIN MAKER | Oded Kishony 1 1 4 THE ARTS SCENE | Victory Hall Opera 1 2 4 LITERATURE NOTES 1 3 4 TRAVEL LOCALLY | Inn at Willow Grove
FARM TO EASEL
Artist Nancy Bass Shares Whimsical Portraits from her Farm
CHAMOMILE AND WHISKEY
Local Americana Band Headlines Across the Country
A VISIONARY MIND
Thomas Jefferson Medal of Architecture Awarded to Cecil Balmond
BURGUNDYâ€™S WINE REGION
Discovering the wine and history of Beaune, France
Stay in touch
Proud to be a partner with Virginia Vineyards Association, Virginia Wine Council, Jefferson Heritage Trail & Monticello Wine Trail
Jennifer Bryerton has been our co-publisher and editor-in-chief since 1998 and has a master’s in education. Her writings can be found in many of our publications.
Lindsey Chiles is currently studying for two bachelor’s degrees in Journalism and Public Relations at JMU. She loves sharing her interests in traveling and the local Charlottesville culture.
Becky Calvert has written for a number of local news weeklies and regional magazines. Her interests span from the local wine scene to teaching an array of cooking classes.
Catherine Malone has master’s degrees in art and history and has worked as a local arts writer for many years. She is passionate about the vibrant arts community in Charlottesville.
Elizabeth Morgan has degrees in English and business management. A Charlottesville native, she loves the diverse community and really enjoyed her interning experience at Ivy Publications.
Suzanne Nash has been writing book reviews and freelance articles for local publications for over 10 years as well as working with authors developing marketing and publicity.
Beth Whitehead Rawling has been part owner and director of development of an architectural firm and is passionate about beautiful interior and garden design.
Mandy Reynolds has a master’s in art and history, enjoys the local culture and has worked as a press liaison for the Edinburgh International Festival while studying in Scotland.
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.
Sarah Pastorek, our senior editor, has degrees in English and journalism and enjoyed getting to know the many talented people in our community involved in this project.
Jisel Perilla has worked in Panama and Colombia and has written for many publications including The Washington Post and Frommer’s, the internationally famed travel guides.
Madison Stanley, our online and social media editor, has a degree in media studies from UVA and is excited to work in the community she fell in love with while studying here.
Eric J. Wallace’s writing has appeared locally as well as in Backpacker Magazine, All About Beer, Twisted South, Scalawag, Canoe & Kayak, Adventure Kayak, and other national magazines.
R. L. Johnson is our co-publisher and creative director, Robin Johnson Bethke, who began her career as a professional photographer in Los Angeles before moving into graphic design and art direction when she relocated to Charlottesville in 1994. As our company’s co-founder and visionary, she enjoys all aspects of the publishing process from story conception to graphic design to photography. Her work is often seen in many of our publications. 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.
Paula Bartosiewicz is a creative portrait and wedding photographer based in Maryland, who is inspired by nature, capturing real love and genuine moments. She has been featured in various print and online wedding and lifestyle publications across the U.S., including Inspire Magazine.
Andrea Hubbell creates timeless, evocative lifestyle images. She specializes in interior and culinary photography, drawing on her background and education in architectural design to focus on form, space, composition and color in each image she creates. She is best known as co-creator of the popular Our Local Commons book series, highlighting the best of Charlottesville’s farm-to-table movement. Her work can also be seen in our Charlottesville Wine & Country Weddings publication among many others.
Sera Petras is a wedding and portrait photographer whose authentic style captures her clients love in a timeless photograph. She sees the beauty in the everyday and is inspired by her clients love and laughter. Sera’s work has been featured in The Knot and The Local Palate Magazine.
Rachel May is a Virginia, D.C. and destination photographer who strives to serve her clients with a joy-filled heart. Inspired by people, beautiful moments and meaningful details, she looks to celebrate each and every moment with her clients as if it were her own. Rachel’s work has been featured in Southern Living, Southern Weddings, Weddings Unveiled and Charlottesville Wine & Country Weddings.
Aaron Watson, a wedding and portrait photographer, incorporates a unique combination of storytelling and lifestyle photography that captures the emotion, personality and beauty of the setting. His work has been featured in HGTV Magazine, Huffington Post, Style Me Pretty, The Knot, Brides, Charlottesville Wine & Country Weddings and many more publications.
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tasting Celebrating 40 Years of Winemaking in Barboursville Barboursville Vineyards, one of Virginia’s oldest wineries, recently celebrated its 40th anniversary. Founders, Gianni and Silvana Zonin (at left) came to America to fulfill Gianni’s dream of finding the perfect land for a vineyard. Gianni, whose family owns one of the largest privately owned wine estates in Italy, has been making wine since the 1800s. The Zonins purchased the land at a time when there were only four other Virginia vineyards striving to make wines comparable to the caliber of California and Italian wines. The Zonins convinced fellow Italian, Luca Paschina to come to Charlottesvillle 26 years ago; and today, Paschina is proud that Virginia wines can compare to those of any other region in the world. In celebration of the momentous anniversary, they poured three wines that won the Governor’s Cup, including a 1997 Cabernet Franc, that are available to taste in the vineyard’s library. Photo Courtesy of Barboursville Vineyards.
DuCard’s Unique Trellis The sweet ripeness of the wines at DuCard Vineyards originates from a unique trellis system. Eight years ago, DuCard winemakers noticed grapes were not receiving proper sunlight to reach their ripening potential due to overgrowth of leaves. Owner Scott Elliff got creative. “We are always tinkering at DuCard,” said Elliff, also noting that he has never heard of anyone else using this method of trellising. Dubbed the “DuCard Modified Goal Post Lyre Trellising System,” their unique form was adapted from the lyre trellis system. DuCard’s is shaped like a goal post versus a “Y” to gain that extra sun exposure. “We work on all the little details to get the best taste,” said Elliff. Although expensive and sometimes difficult to manage, this system, used on the initial seven acres of the vineyard, has made all the difference in the outcome of their harvests. “It produces riper grapes, with higher sugar content, and good quality wine,” notes Elliff.
Harvest News If you want an accurate weather forecast, it is wise to ask a winemaker. The outcome of a whole year’s worth of work in the vineyard can come down to the day they decide to pick their grapes and a lot of the decisions depend on weather. If the grapes are underripe, they won’t have reached their full flavor potential, but if they are left on the vine too long they can rot. One of the biggest threats in this area is rain that can water down the tastes and cause the grapes to fall apart. Each harvest is a balancing act of allowing grapes to reach the ideal combination of acid, pH, sugar and flavor while keeping an eye on the weather ahead. This year, we saw marvelous warm days, cooler nights and lower-than-normal humidity towards the end of August. The sunny dry days allowed the flavor compounds to develop and the grapes to reach a nice level of ripeness. A perfectly ripe grape expresses its varietal attributes well, and those attributes are what will flavor the wine. It’s why Viognier has tastes of peach and mango, and Cabernet Franc has hints of tobacco and black pepper. White wine grapes came into harvest at a disadvantage since many were damaged by last spring’s late-freeze. Yields for varietals like Chardonnay were significantly down from years past, so you won’t be seeing a lot of them from 2016, but what you do see will be nice. Reds had an easier time and were able to ripen nicely, but Hurricane Matthew did interrupt some winemakers’ plans of letting their grapes hang on the vines a little longer. This threat of substantial rain caused many vineyards to hurriedly harvest. Overall, it looks like 2016 was a nice year for what whites there were and for most of the reds. Reported by The Monticello Wine Trail.
New to the Scene BARREN RIDGE VINEYARDS' new winemaker is Tim Jordan.
BRENT MANOR VINEYARD in Faber, VA, joined the Monticello Wine Trail.
CUNNINGHAM CREEK WINERY opened July 1, 2016.
DEVILS BACKBONE BREWING COMPANY introduced the Family
Member Beer Project, won four awards at the Great American Beer Festival and was purchased by Anheuser-Busch to be part of their craft division, The High End.
HARDYWOOD PARK CRAFT BREWERY plans to open a brewery and taproom on West Main Street with an outdoor beer garden.
KNIGHT’S GAMBIT VINEYARD
opened their new tasting room.
LOVINGSTON WINERY’S winemaker
VIRGINIA CRAFT BREWERS CUP AWARDS were won by many locals;
James River Brewery, Pro Re Nata Brewing Co., South Street Brewery, Starr Hill Brewery and Three Notch’d Brewery.
WILD WOLF BREWING COMPANY
Riaan Rossouw received Wine Enthusiast Accolades.
received an honorable mention for its Imperial Stout at the United States Beer Tasting Championship.
THE MONTICELLO WINE TRAIL has
WISDOM OAK WINERY in North
been certified as a Virginia Green Supporting Organization.
VALLEY ROAD VINEYARDS located
Garden, VA, was sold and reopened, and rejoined the Monticello Wine Trail.
on Nelson 151 had its grand opening on August 20, 2016.
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tasting New Farm Brewery Opens Nelson County is happy to welcome a farm brewery that has truly embraced the “farm-to-table” ideology to provide locals with an outstanding product. Wood Ridge Farm Brewery opened its doors in September to become Virginia’s only brewery to grow, malt, and roast 100 percent of the grains used in its ales and beers. It is the first farm brewery in Nelson County. Wood Ridge Farm Brewery’s on-site Wood’s Mill Malt, spring water and fertile soil make this amazing feat possible. Even the brewery itself is built using lumber harvested from the 300-acre farm, where they also raise other grains, crops and cattle. The brewery will be using the farm’s hops and several strains of yeast developed at the farm in its product as well. Wood Ridge Farm Brewery is self-sufficient, innovative and has succeeded in its “from the dirt to the glass” philosophy. The brewery hosts regular weekend tours that share with guests everything from the farm’s fields and malting house, to the brewing vessels and taproom pints. Visitors will learn about every step of the process that goes into creating the tasty brew in their glasses.
Orange Wine Trend Just as Virginia is becoming a respected wine region in the world, local wineries are keeping up with trends from across the globe. King Family Vineyards recently introduced a small batch series of Orange Viognier. The grapes were de-stemmed and crushed into an open-top puncheon and left to ferment with their skin. The Orange Viognier, just like other small batch series from King Family, was especially created by their winemaker, Matthieu Finot, in their effort to share both a unique expression of the vineyard as well as to illustrate different winemaking techniques. Each bottle was hand-labeled, sealed and given an individual number. Veritas winemakers, Emily Pelton and Elliott Watkins are also experimenting in the cellars with orange wines. This ancient style of winemaking originated in the country of Georgia and uses a method that leaves the white grapes in contact for a short time with the grape’s skins (maceration) to create a lovely hue ranging from golden to deep orange or even rust. Known as the wine world’s fourth color, they are making a major comeback and popping up on many wine lists and sometimes described as amber wine, unconventional whites, off-whites or macerated wines.
FARM TO TABLE
Bringing the Best of Local Cuisine and Early Mountain Wines to Virginia’s Table.
WORDS BY SUZANNE NASH | PHOTOGRAPHY BY PAULA BARTOSIEWICZ 22
risp air, bountiful harvest, lovely wines, incredible mountain views: there’s nothing like autumn in Virginia. It is especially gratifying in wine country as the prized grapes—the work of the entire year—have been nurtured through to full ripeness and are now harvested, safe from the whims of nature. To celebrate the year’s bounty and to toast all those who contributed to the vineyard’s harvest, the winemaker’s supper is a time-honored tradition around the world. At Early Mountain Vineyards, they celebrate the harvest with a farm-to-table supper paired with delicious wines carefully chosen by winemaker Ben Jordan, for that
is their passion—to share the best that Virginia produces. Located on 300 acres of the Monticello Wine Trail in Madison County, Early Mountain Vineyards not only has one of the most bucolic settings in the area but also a tradition of generous hospitality. The vineyard was named for Revolutionary-war veteran Lt. Joseph Early, the first landowner of this property, who once famously offered accommodation to an unknown visitor to the region who turned out to be none other than General George Washington. The winery itself is one of the largest in the state and absolutely gorgeous. Reminiscent of Napa Valley’s
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Dedicated to CELEBRATING all of the wonderful VIRGINIA WINES in its tasting room alongside its own wines, Early Mountain features a curated selection of the COMMONWEALTH’S FINEST. construction with impressive stonework, Early Mountain Vineyards added their own touches with lofty beamed ceilings and expansive seating spaces that extend into the outdoors so visitors can enjoy the spectacular views as they sip their wines. There is good reason why this vineyard has the number one tasting room according to USA Today. Guests are always encouraged to relax, from the deeply cushioned chairs on the veranda near the freestanding outdoor fireplace to cozying up near oversized fire pits… perfect for making s’mores in the chilly evening air. But there is a lot more to this winery than just the beautiful setting. The owners, both digital pioneers —Steve as co-
Founder and former CEO of America Online (AOL) and Jean a former Marketing Executive of AOL and now CEO of the Case Foundation—have lived and raised a family in Virginia for over 30 years. Since first trying local wines, they have been impressed by the strides the Virginia industry has made. When they bought the vineyard in 2011, their goal was to create a vineyard that was both a business and a social enterprise. They wanted a mission-driven brand that would elevate the wine industry in Virginia, and they believed that our state wines were capable of competing with some of the best wine regions in the world. Since promoting the state’s wine industry is a priority for the Cases, they decided that some of Early Mountain Vineyards’
future profits would go toward strengthening the Virginia wine industry. Over the years, they have committed tens of thousands of dollars to educational programs for Virginia winemakers and also recently sponsored The Virginia Table, a book by Andrea Hubbell and Sarah Cramer Shields that explores the commonwealth’s food and beverage industries through six lenses: cheese making, butchery, cider making, brewing, grain farming and winemaking. This beautiful book, celebrating the work of Virginians who have elevated the profile of Virginia as an artisan food, craft beverage and popular wine region, proved to be an amazing project for the Cases to support, as it matches up perfectly with their mission. Dedicated to celebrating all of the wonderful Virginia wines in its tasting room alongside its own wines, Early Mountain features a curated selection of the Commonwealth’s finest wines. Blenheim Vineyards, Barboursville Vineyards and Muse Vineyards along with many others can be sampled alongside the vineyard’s own wines. This makes Early Mountain unique in its effort to showcase wines available throughout Virginia. The Cases have worked hard to create a winery that makes a difference and that is apparent when you set foot on their grounds. Claude Thibaut with Thibaut-Janisson Winery has worked with Early Mountain to create a Brut that became available in October of this year. At the winemaker’s supper, they began their evening with a short stroll up the hill where they took in the spectacular mountain views and enjoyed a glass of Thibaut-Janisson Blanc de Chardonnay NV. Ben Jordan, the winemaker at Early Mountain Vineyards, came on board June of 2015. He plans on continuing the “thoughtful viticulture” approach developed by former vintner Jonathan Hollerith while bringing his own experience and perspective. A native Virginian, he fell in love with winemaking. “I enjoy the sequential flow of wine growing and the fact that we find our focus on different, individual points as we move through the year,” he says. He began his winemaking career in the Russian River and Dry Creek Valleys of Sonoma County California before returning to the East Coast, where he held the position of General Manager and Winemaker for Michael Shaps Wineworks. Jordan has an adventurous approach, experimenting with wines and blending. He is well-known for his War & Rust Quinquina, an infused wine popular for ending a meal, as it did at Early Mountain’s winemaker’s supper.
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Jordan has an ADVENTUROUS APPROACH, experimenting with wines and BLENDING. He is well known for his WAR & RUST Quinquina, an infused wine. Early Mountain Vineyards’ Rosé, donned their most popular wine, is very food friendly and won Garden and Gun’s “Made in America” award in 2015. This year’s Rosé has emerged with a beautiful color and layers of flavors— strawberry and floral notes with a bit of an edge that creates dimension. Jordan promises that, “As it takes on weight with bottle age, it will be perfect for fall and the holidays.” This harvest, Jordan and his staff were harvesting
grapes that will be turned into a wonderful sparkling wine expected to be available in two years. Early Mountain Vineyards shares the best of what Virginia has to offer with their lovely setting, wines and food, all carefully considered in the vineyard’s support of the biodiversity and sustainable farming in the area. Ryan Collins is the executive chef, coming to Early Mountain from Think Food Group in D.C., and shines a
Bring home product s and designs inspired by Jefferson’s vast int ellect ual and art ist ic pursui t s, his eye for design and innovat ion, and his passion for t he classics and archi t ect ure.
931 Thomas Jefferson Parkway, Charlottesville, VA
The Shop at Monticello offers a wide selection of unique gifts found only at Monticello. Monticello’s online store at www.monticelloshop.org features more than 1,000 Jefferson-inspired products including gourmet Virginia foods, gardening tools, a wide selection of engraved gifts and one-of-a-kind bowls made from Monticello’s historic trees. Find hundreds of exclusive items available only at Monticello, exclusive Monticello reproductions, popular historic plants and seeds, harvested from plants grown at Monticello, educational games and toys, home décor, Virginia wines, gourmet foods and an extraordinary collection of Jefferson-inspired products. No admission required. Free parking. Phone: 800-243-1743
light on local fare with an international perspective. With Madison County still rural and essentially agrarian, there are a lot of local raw ingredients for Collins to choose from in his efforts to support the sustainable farming in the area. Much like Brookville Restaurant’s Harrison Keevil, who prepared this winemaker’s supper as guest chef, he delights in finding delicious fresh foods to share. This meal included many sumptuous regionally sourced dishes ranging from Rappahannock Oysters with Block 11 Mignonette and Edwards Virginia country ham & caramelized onion tart paired with 2014 Pinot Gris to Buffalo River beef and roasted root vegetables paired with the rich 2012 Eluvium. And don’t forget about the supper’s sweet goodbye—Gearhart Fine Chocolates’ Eluvium dark chocolate paired with Jordan’s War & Rust Quinquina. Collins produces his own homemade charcuterie, and all of his dishes are very wine friendly. His menu for visitors to the vineyard celebrates the Virginia table, including an artisanal charcuterie board, a watermelon salad, and a smoked brisket and grits dish. And for a finalé, indulge yourself with a chiffon cake made of coconut crème, fennel pollen, poached peach, blackberry jam and shortbread crumble. Nothing is more glorious than Virginia in the changing of seasons, and dinner under the stars is exceptional. Early Mountain Vineyards is a beautiful place to enjoy locally sourced dishes served with engaging and expressive wines grown a few hundred feet from your dinner table. Guests are invited to seasonal Winemaker Dinners each quarter, as these events give Jordan a chance to sit down and talk about his philosophy while also collaborating with other event stylists, chefs and sommeliers. These unique dinners set Early Mountain Vineyards apart. Guests have much to enjoy on a visit, all the while supporting the vineyard’s mission in promoting and exploring the bounty of our beautiful Virginia. ~
Florists: Joy Jaynes from Mornings Like These, Rebecca Gallop of A Daily Something and Greenstone Fields | Winemaker: Ben Jordan of Early Mountain Vineyards | Guest Chef: Harrison Keevil of Brookville Restaurant | Rentals: Beggar’s Banquet, Cloud Terre and A Daily Something
540.317.1206 | innatwillowgrove.com
WORDS BY SARAH PASTOREK | PHOTOGRAPHY BY R. L. JOHNSON
Luca Paschina Virginia’s most prominent winemaker, Luca Paschina of Barboursville Vineyards, joins the Zonin family in celebrating 40 years of creating an internationally recognized vineyard. “We have a clear mission—to produce the best wine we can in this enchanted Estate of Wine,” says the Italian native. Paschina, the vineyard’s winemaker and general manager for 26 years now, has helped Barboursville Vineyards do just that since its first vintagedated bottling of Octagon in 2001. His award-winning Octagon has garnered accolades from Europe, the U.K. and the U.S., and has been served to Queen Elizabeth II on her State visit to Virginia in 2007 as well as to President Obama in 2009. Having been greatly influential in helping Virginia become a well-respected wine country, Luca shares some of his thoughts about winemaking in Jefferson’s Virginia.
Which grapes did extremely well this past year at Barboursville Vineyards? Due to a dry warm period extending through August and September, we have great quality all across the spectrum of varietals. But if I had to pick two…Merlot and Vermentino. How do you feel the 16th Edition of the Octagon turned out? Superb! This was an incredible vintage with rains happening at the right time, warm but never above 90 degrees and with a nice, long, dry summer. The harvest was timed at ideal peak, ripening for all four of the varietals that compose Octagon. The 16th edition was crafted by blending several barrels from the 2013 Vintage and the predominant portion is, as customary, taken by Merlot then followed by Cabernet Franc, Petit Verdot and Cabernet Sauvignon. The wine is on release now and has been collecting several high praises and top prizes in wine challenges. With the first vintage of Fiano Reserve released this past summer, what are your hopes for it over the next 3-5 years? It is early to make a correct prediction, although the first 2015 vintage was extremely well received, and we sold out 2,000 bottles in two months! We will still have a small production due to an early spring frost, which reduced the quantity, but what was picked came in as good of condition as last year.
Do you have any new projects or events on the horizon? Having accumulated thousands of excellent vintages, we will be expanding underground to build a bottle aging cellar. What is your favorite part of pairing viticulture with horticulture? Observing the plants through the growing season and ultimately the grapes at the dawn of harvest day. What are your goals and aspirations for the Virginia wine industry? As long as we have a solid group of producers—and it looks like it is growing, dedicated firmly to producing worldclass wine—I see a bright future for Virginia wine country. What do you see that is exciting in our region’s wine scene? The most exciting thing is a growing number of consumers who are becoming more wine knowledgeable and demanding without being snobbish. That is vital for us winemakers; after all, it is not enough to produce a great glass of wine. What do you personally feel ties you to Jefferson? Interesting questions. I, like Jefferson, agree with his opinions on government; but moreover, I feel close to him being a farmer as he was. I have enjoyed reading the book Twilight at Monticello, which narrates the last years of his life at Monticello, and a lot of the content is about struggles and successes about
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various crops as dictated by droughts and severe weather conditions. As a vintner and farmer, I share the same soil, weather and, therefore, similar feelings. Do you see yourself more as a scientist or an artist? Although it is very important to have a scientific understanding of how things work, I see myself more and more detached from science and more digging into the subjective sensory world of sight, smell and color. Palladio Restaurant was named for the architect that Jefferson so loved. Are there other ways that Jefferson has influenced the restaurant? Not directly on the restaurant alone, although Jefferson has a strong influence on this estate with the architecture of the Barboursville Ruins, and he has inspired us to seek the production of world class wine in our red clay, which was one of his wishes at Monticello. What is one tradition you feel strongly about continuing at Barboursville Vineyards that has played into its viticulture success? Crafting wines with food in mind.
Of all the wines you have made, which is your favorite, and what makes it your favorite? Definitely Octagon 2009, which also won best wine in Virginia out of 400 wines at the Governorâ€™s Cup. Iâ€™ve heard you mention wine is a reflection of the grapes. What does this mean when caring for the vines from year to year? The grape growing has such a fascinating rhythm, starting from the complete still of the winter when we prune to the bursting activity of the buds springing up bright green in April, and then quickly climbing on the trellis followed by a slowdown in the summer to concentrate on the ripening of the fruit. The speed of these rhythms; and ultimately, the flavors and texture of the grapes are dictated by the weather. In closing, what advice would you like to share with the wine enthusiasts of today? I am asking to please not consider wine as a beverage alone but always make the best effort to pair it with foodâ€”this is what our wines are designed and meant for. ~
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Old World Whisky Charlottesvilleâ€™s newest addition to the scene, the Virginia Distillery Company, merges Old-World traditions in a New-World environment.
WORDS BY MANDY REYNOLDS | PHOTOGRAPHY BY AARON WATSON 34
erging Old-World traditions in a New-World environment serves as the inspiration for the newest addition to the Charlottesville -area spirit’s scene—the Virginia Distillery Company. Since opening in November 2015, the Virginia Distillery Co. offers its guests an experience pairing delicious libations with a firsthand look at the centuries-old practices in whisky-making. Nestled in a grassy opening amongst the wooded mountains of Central Virginia, the distillery is the result of a multi-generational family dream. Originally the ambition of avid Scotch enthusiast and Irish immigrant Dr. George G. Moore, the project was completed by his son and daughter-in-law, Gareth and Maggie Moore. While sipping spirits at the Visitor Center with its rustic copper signs, artful stone fireplace and wood panelled bar, guests can overlook the Distillation and Barrel Houses. The irony of his father being an Irish immigrant who was passionate about Scottish whisky is not lost on Gareth. “Our background, like most stories I would think, isn’t perfectly straightforward; but you know, Rome wasn’t built in a day,” says the founder. From the get-go, the business plan was clear on the goals still driving the company today: to make one specialty product, to make it really well and to start by building the inventory. The company’s own distilled product won’t be available for a number of years, as aging is inherent in the whisky-making process. The Distillation Facility contains traditional equipment crafted and shipped from Scotland, from locations like the original Boby Malt Mill in which grains, such as barley, are ground down as part of the production. Boby Malt Mills are no longer being produced because, rumor has it, they are so effective and well made, they never break. Once the demand for mills was met, Boby
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Malt had effectively put themselves out of business. Another highlight of the Distillation Facility is the impressive copper, which produces 40 casks of whisky per week—the equivalent of roughly 10,000 bottles. When it comes to creating their unique whisky products, Gareth is excited for the opportunity to combine Scottish techniques with American innovations. “We take from where we emigrated from, and we brought it here. A hot dog used to be a Frankfurter, a hamburger and pizza, and Americanized Chinese food…those are old things, but we continue to do it. When people in San Francisco started eating raw fish 20–25 years ago, it became American sushi. In the ’70s, they developed the Californian chardonnay. So we’re just following the long tradition of taking the best of the Old World and applying it in the New World.” And as a first generation American, the son of two Irish immigrants, he witnessed that firsthand, traveling to and from Ireland on a regular basis to visit family. His father’s experience of growing up in Ireland and ultimately launching his career in the States became an inspiration for that process of taking the best from the Old World and the New. “Are we trying to hang onto the Scottishness?” Gareth muses, “That’s where we’re taking the techniques that were honed over hundreds of years; we’re not trying to reinvent the wheel, but fundamentally, we will be an American product. American distillers sitting in the heart of Virginia, we would never want to say we’re an imitation of Scotch but rather creating our own category of American single malt.” In order to maintain some of those time-honored traditions, the founders of the Virginia Distillery Co. went straight to the origin and spoke with consultants in Scotland. Unsurprisingly, one of the main differences is the climate. Virginia boasts hot summer days and freezing winter nights; whereas, Scotland and Ireland’s climates remain moderate year round. While locations that produce single malts are all very mild climates, Gareth is excited to see how the environment affects his whisky. “That heat is going to have some impact on our maturation. Some people try to persuade us to invest in cooling and heating systems to stabilize the warehouse
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EMBRACING THE LOCAL ENVIRONMENT IS EMBRACING TRADITION.”
climates to make the process more ‘traditional.’ We considered it until someone else pointed out to me that the traditional process in Scotland, and around the world, is using your natural surroundings. The reason that Islay might taste super peaty is because they are using their local water. To us, embracing the local environment is embracing tradition.” The product that the Virginia Distillery Co. currently sells is actually made and aged in Scotland, then shipped to Virginia to do what the industry calls “finish.” The finish of a whisky is the final months of aging that give it its final flavor. Popular finishes include transferring the product into sherry or brandy casks for a hint of sweetness. Being located so close to a plethora of wineries, breweries and cideries gives the Virginia Distillery Co. a unique opportunity to experiment with a wide variety of distinct finishing possibilities. “We’ve already started some collaboration processes with local breweries and wineries. We’ve worked with several groups and are in the process of working with more. Cider products, using local casks, some finishes for
brandy and such…we’re actually looking for groups to do collaborations with all the time. That’s something high on our priority list—developing those relationships.” And that’s not the only idea that’s in Gareth’s wheelhouse. The founder and CEO has big plans for the future of the company, with both production techniques and quantities. Planning on taking production from 1,000 to 2,000 casks in the next year alone, necessary preparations are already underway. With over 98 acres of property at the site of the Distillery, the company is developing the back of the property to have more warehouses to store product. And as far as the production technique for future product? Gareth’s ultimate goal would be to source 100 percent of the company’s barley domestically, since currently, the correct type is unavailable in the U.S. While there are huge amounts of barley grown in the U.S., most of it presently goes to brewers. While some local barley is used by whisky makers stateside, it makes up a small percentage of their mash-build, a term that refers to the mixture of grains that are mashed and distilled into spirits.
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STAY TRUE TO THEIR INITIAL PRODUCT; TRADITIONAL SCOTTISH METHODS AND THE AS THE COMPANY MOVES FORWARD, THEY PLAN TO FRESH VIRGINIAN ENVIRONMENT. With a smaller percentage of barley creating the mashbuild, its flavor is less influential on the final product. When barley alone is used, there are more factors to be considered—a higher quality of alcohol and flavor that currently isn’t grown this side of the Atlantic. However, Gareth’s future for the company may change that. A couple of years ago, the founder started the process of figuring out how to grow the correct type and quality of barley, turning to a research associate in Scotland for answers. The research even included what would be needed to replicate the soil conditions and fertilizing regimen for developing it. Gareth admits that this particular goal is lofty. “When we do start to use U.S. barley, it won’t be overnight. It’s a big process unto itself. The supply chain isn’t quite there yet. To make the best product possible, we’re importing the barley for now, but it’s a huge project. We are certain that one day we will be able to use 100 percent U.S. barley. For now, it’s something we’re working on.” As the company moves forward, they plan to stay true
to their initial product; traditional Scottish methods and the fresh Virginian environment. As a product, the initial foray into whisky was better than Gareth had imagined. Initially, the founder thought the product was going to be temporary until the Distillery could put its own complete product on the market. However, with such an outstanding reception, the original whisky will remain on the market for the foreseeable future. Moving forward, Gareth says, “I think that we’ll continue to have a line of products both on the finished side, something aged over in Scotland and finished in the U.S.—that collaboration between Old and New World— and at the same time have our own product as well. There will be differences between the products, but showing them side-by-side highlights how each is unique. It’s not the expectation that what we’re distilling now will be the same or even similar to the product that we’re selling now. So by having a traditional malt from Scotland and a produced, matured U.S. product side-by-side will help each product.” ~
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Farm-to-Table to table happenings NEW “COFFEA” BEVERAGE
LOCAL FOOD HUB WINNERS
Shenandoah Joe introduced a new product to its caffeine lineup this summer called Cascara. Purchased from their friends at Santa Barbara Estate in Columbia, Cascara originates from the husks of coffee cherries—coffee’s natural state before being plucked off of the vine—after the seeds have been extracted from the inside of the coffea plant. Once the seeds, the actual coffee beans coffee lovers are familiar with, are removed, the skins of the cherries are set out to bask in the Colombian sun, eventually becoming Cascara. It’s unique taste falls somewhere in the middle of the vast spectrum between a coffee and a tea, despite originating from a coffea plant. Shenandoah Joe offers Cascara to its customers in a variety of ways. Photo top left by Ben Eppard, Courtesy of Shenandoah Joe.
The Local Food Hub recently recognized farmers and community partners for their commitment to locally grown food, healthy communities and Virginia agriculture with its Community Food Awards. The nonprofit organization, that partners with Virginia farmers to increase access to local food, presented 11 awards at the annual event in October. Move 2 Health Committee of Albemarle County received the Healthy Community Leader award for their admirable dedication to building a culture of healthy eating and living, and Greens of Grounds of the University of Virginia received the Trailblazer award for valiant efforts in creating access to local food. Businesses were recognized for their distinct impacts on the Local Food Hub, the Community Impact award was presented to Homegrown Virginia for its preservation achievements, and Union Market received the Retail Leader award for their commitment to buying locally. Saunders Brothers Orchard of Nelson County took home the Partner Producer of the year award for excelling in consistency and reliability in delivering local products at the highest standards. Photo top right Courtesy of Local Food Hub.
HERITAGE TURKEYS Dedicated foodies will be pleased this season with the many choices for finding a delicious locally farmed turkey for your family feast. It is recommended to order early, some fans will have a standing order each year with their farmer. In Crozet, the new Heritage Glen Farm is raising the heritage breed Kelly Bronze Turkey, named for Derek Kelly’s father. He carefully collected the last specimens of the pure Bronze Turkey breed in the 1970s in England, Wales and Scotland to preserve them with a careful breeding program emphasizing slow growth and a natural foraged diet for the best tenderness and flavor. The Times, a publication in England, has referred to them as the “Rolls Royce of Turkeys.” Many other local farms offer pasture-raised turkeys, a process that ensures they have access to fresh grasses, soil, exercise and sunshine. The farms include Timbercreek Organics, Tall Cotton Farm, Clair Paravel Enterprises and Adventure Farm. Photo bottom left Courtesy of Kelly Bronze Turkeys.
A DIFFERENT KIND OF GRANOLA “Small batch granola. Absolutely delicious!” That’s the promise of Hudson Henry Baking Co. Once a fast-paced city slicker, Hope Lawrence traded the city lifestyle for a slower-paced one on a farm near Charlottesville where Hudson Henry Granola began. What was once a dream bakery business has recently expanded into the world of granola. Armed with a team of stay-at-home moms, retirees, as well as college and high school work-study students baking, packaging and shipping the products, Hudson Henry Granola was recognized by the Specialty Food Association as a SOFI finalist in 2016. Photo bottom right by Tyler Darden, Courtesy of Hudson Henry Baking Co.
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Farm-to-Table to table happenings HOMEMADE HIBISCUS
TUSCAN CHEF VISITS TAVOLA
It was when Meryem and Ali Erarac’s son, Furkan, decided to sell lemonade that Pure Hibi began. Instead of making lemonade, Meryem remembered an interesting tea mentioned by a friend and UVA professor—hibiscus tea. Made from the dry petals of the hibiscus flower, hibiscus tea has been brewed for thousands of years. So the Eraracs tried it, and the tea they brewed at home resulted in a beautiful and tasty red-colored drink. Soon after, Meryem and Ali began to experiment and fuse their tea with flavors such as cinnamon, vanilla and ginger. Now, their Pure Hibi hibiscus flower tea is currently being sold at Whole Foods, Revolutionary Soup, The Market at Bellair, Nude Food, Sticks Kebob Shop, Greenwood Gourmet Grocery in Crozet, Hunt Country Market and Deli in Free Union, Salt Artisan Market and more.
Michael and Tami Keaveny, owners of local favorite Tavola Restaurant in Belmont, welcomed seventh generation Italian chef Roberta Vivetta Cintelli this summer. Head Chef of Il Falcone restaurant in Charlottesville’s Italian sister city, Poggio a Caiano, Cintelli spent one week learning and teaching in the kitchen at Tavola, culminating in a food-and-wine street festival. Upon arrival, Cintelli and translator Caterina Martini joined the Keavenys at Hamiltons’ at First & Main, where she experienced some American cuisine and expressed her admiration for authentic American dishes like the soul food at Southern Crescent in Belmont. However, she was eager to get into the kitchen at Tavola and cook herself. Cintelli said, “I would like to teach my traditions, but I also want to learn as much as possible.” Acknowledging the changes in the world since she first started cooking more than 50 years ago at the age of 20, Cintelli remains humble and seeks to gain as much knowledge as she can.
HERITAGE HARVEST FESTIVAL This fall, the 10th Annual Heritage Harvest Festival at Monticello highlighted inspiring chefs, farmers and cuisine from around the region. Guests to Monticello enjoyed a tour of Jefferson’s home as well as a stroll around the gardens and grounds, which were filled with diverse local food tasting tents, speakers, booths for sampling wines, beers and ciders as well as shops and artisans proudly sharing their wares. Chef Patrick O’Connell sat down to sign copies of his recent book for eager fans, The Inn at Little Washington: A Magnificent Obsession. Over the years, O’Connell has helped to craft an exceptional reputation for The Inn at Little Washington. With his delectable flavors and multiple awards, it has been a leader for the region. Another notable attraction at this year’s festival was a seminar with Ira Wallace, a founder of the festival and the owner of the Southern Exposure Seed Exchange. Ira educated festivalgoers on the history and benefits of saving collard seeds and other biennial greens of the southeast. Wallace is actively involved throughout the Virginia farming community helping people control their food supply through sustainable gardening practices.
FARM AID COMES TO VIRGINIA Dave Matthews along with fellow Farm Aid board members Willie Nelson and Neil Young headlined the all-day affair that featured a unique line-up of artists across all genres. For its 31st anniversary, this annual music and food festival returned to Jiffy Lube Live in Bristow, Virginia, in September. Farm Aid’s Homegrown Concessions provided concertgoers with family-farm produced food that adheres to its core values. The foods were strictly produced by family farmers using ecological practices and sold for a fair price. Patrons could choose to dine on humanely raised meats, local and organic produce and ingredients as well as bread made with organic flour. Since its first concert when Bob Dylan, Billy Joel and Tom Petty took the stage in support of struggling American family farmers back in 1985, Farm Aid has raised over $50 million in support of local farmers. Closer to home, Blenheim Vineyards hosted a farm-to-feast celebration to support our own Local Food Hub and Farm Aid, with Wine & Country Living happy to join in the celebration.
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WORDS BY BRIAN MELLOTT | PHOTOGRAPHY BY R. L. JOHNSON 46
Gary Glaser Gary Glaser grew up in Eastern North Carolina and has worked in kitchens for over 30 years. He brings his straightforward approach with food to the Downtown Grille on Charlottesville’s Downtown Mall and shares his thoughts on cookbooks, tacos and on how to cook the perfect steak. What is your first food memory? Waffles. My mom made waffles probably three times a week when we were little. She made homemade blueberry and strawberry sauces, and she would can it. We’d always have warm fruit sauce on top of our waffles. Believe it or not, I have the waffle iron that she got for her wedding 60-something years ago, and it still works.
How important are local ingredients to you? We use as many local ingredient as we can, including produce from my own garden. I’ve been doing it for a long time myself, but it’s really become fashionable over the past five years with everyone trying to do farm-to-table. It’s really about finding out who’s raising it and how they’re doing it though.
What sort of training have you had as a chef? I started cooking in my uncle’s restaurant when I was 16, and I resort hopped in Nags Head for 12 years. I’ve worked for a number of talented chefs. Having worked hard, they’d show me stuff. When I started opening my own places, I’d do things through trial and error and just see what worked.
What current food trend do you think is most overrated? Tacos. Everybody’s doing them now and nobody’s doing them authentic. One of the best tacos here are sold by a family at the Charlottesville City Market. I work every Saturday, and I usually try to come in a half hour early so that I can get some tacos.
What is your most essential kitchen tool, cookbook or piece of equipment? I have over 300 cookbooks that I fall back on. I’m a firm believer that you can find something in any cookbook to use. I would say my most useful book is Larousse Gastronomique, where I can always refer to for the answer on how to make something. It’s the building blocks of all French cooking.
Any tips on cooking a great steak at home? Keep it simple. Get a great steak and just season with some salt and pepper. Use a cast iron pan and sear the steak on both sides at high heat, and then move to a sheet pan to finish in the oven at 350 degrees for five minutes. While the steak is in the oven, cook up some mushrooms in the same cast iron pan with a little butter. Best steak you’ll ever eat.
Do you have a favorite ingredient to work with? I like shrimp a lot. It’s my favorite thing to eat, and they are very versatile. I used to throw a cast net at Atlantic Beach and catch them when I was growing up. You can put them in pastry, sauté them, fry them and grill them. They’re just a lot of fun.
What do you do when you aren’t in the kitchen? After being in the kitchen all week, I like being outdoors. I surf, snowboard, raft and tube on the river. I also do a lot of woodwork. I did construction work as a side job while I was working in the kitchens and still love it.
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Jumbo Lump Crab Courtesy of The Downtown Grille
Growing up in Eastern North Carolina, chef Gary Glaser and his family would pick bushels of crab and combine jumbo lump, backfin and claw meat to make his family's crab cake recipe. “The secret,” he says, “is this mix of meats, very little filler and just the right amount of mayonnaise so that you get the flavor of the whole crab.”
INGREDIENTS 1 pound Jumbo Lump 1 pound Lump Crab 1 pound Claw Meat 1 teaspoon Old Bay Seasoning 1 teaspoon Coleman’s Dry Mustard ¼ teaspoon Granulated Garlic Powder ¾ teaspoon Worcestershire Sauce 1/3
INSTRUCTIONS 1. Mix all the ingredients, minus the crab, together. 2. Fold in the crab meat. 3. W ith a cast-iron skillet (recommended), cook on medium to high heat on the stove for 3 minutes on one side until golden brown. 4. Flip over for another 3–4 minutes until golden brown. *Option #2: They can also be baked at 350 degrees Fahrenheit for 10–15 minutes until golden brown if you don't want the outside crispy.
Photos by Andrea Hubbell
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Wine & Chocolate A SWEET PAIRING OF LOCAL WINES WITH LOCALLY CRAFTED ARTISANAL CHOCOLATES.
WORDS BY SARAH PASTOREK | PHOTOGRAPHY BY JEN FARIELLO
alking into Gearharts Fine Chocolates, you don’t have to be a chocolate lover to stop and appreciate the heavenly scents drifting from the kitchen or the countless racks filled with over 20 varieties of free-standing chocolates. It is what you would identify as a true mingling of your senses. You can hear the enjoyment of others biting into their treat nearby while smelling the bittersweet scents as different flavors of ganache are cooked and coated. The
anticipation of tasting any one of the mouth-watering selections would lift anyone’s mood. When Tim Gearhart began Gearharts, the notion of artisan chocolates was one in rare fashion. “Each time we make a new chocolate, we aim to enhance each person’s experience with chocolate,” Gearhart explains. “It is also what we wanted to do with the shop—enhance the overall experience for the consumer.” To this highly respected and nationally known chocolatier, ensuring quality and
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personality of each chocolate is key, all the while allowing the blends to remain steady. Gearharts uses the cream in each chocolate as the base for flavor, adding an array of ingredients before molding into the ganache. The ganache is made a day or two ahead of time, so as to set before it is coated and rolled in extra bittersweet. As Tim went through the many different ingredients—macadamia nuts, candied ginger, dried apricots soaked in French cognac, earl grey tea, natural cacao nibs, vanilla bean, dried Michigan cherries, cinnamon, Ancho chili, orange, pistachios, toasted coconut, dark rum, whisky, wine and so many others—my stomach began to growl thinking about all of the elements they use to craft these decadent treats. “I don’t think I could choose one chocolate as my favorite,” the artisan admits, “but the Malted Hazelnut is always a go-to.” A local staple, the Taj incorporates candied ginger, cardamom and rose into its bittersweet chocolate ganache. “Another of my personal favorites is the Mint Julep. The creamy milk chocolate infused with fresh mint and Kentucky bourbon before again being dipped in milk chocolate,” is one to reckon with he says. One of the different chocolates, the Maya, is started with rich, bittersweet chocolate ganache flavored with cinnamon, Ancho chili and orange before being dusted with cocoa. The ingredients he selects come from a variety of
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When balancing the sugars in both WINES AND CHOCOLATE, TWO STRONG CATALYSTS, it is not always easy. They are alike in aromatics and create a “battle on the palate”... different influences—whimsical ideas, collaborations, what ingredients are currently popular, what the “chef” likes and more. It’s about “making chocolates with a worldly feel,” he explains. “Food is communal. We like to share the little things from other cultures that we can with chocolate lovers,” he says. Two of the more recent well-known collaborations of Gearharts pair with wine and beer. The Pod & Vine assortment includes wine-infused chocolates created with three Charlottesville vineyards. Barboursville Vineyards was the first to partner with this line, pairing their Cabernet
Franc with the dark chocolate morsels and plum preserves. Jefferson Vineyards’ Petit Verdot fills another dark chocolate morsel along with raspberry jam and currants. The final local wine is King Family Vineyards’ “Seven” (Port Style) paired with hazelnuts and natural vanilla in delicious dark chocolate. When balancing the sugars in both wines and chocolate, two strong catalysts, it is not always easy. They are alike in aromatics and create a “battle on the palate,” also known as a “palate power-play,” Tim explains. Thus, when integrating a chocolate with wine, it is key to pair robust wines with robust chocolates and
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“Food is communal. We like to share the LITTLE THINGS from other cultures that we can with CHOCOLATE LOVERS,” he says.
sweeter wines with the sweeter chocolate, such as white chocolate. When enjoying chocolate, your first tasting should have the lowest percentage of cocoa, allowing you to work your way up from white chocolate to milk chocolate to dark chocolate. In line with his advice, Tim recommends three local pairings sure to tempt any wine and chocolate connoisseur. The Vanilla Bean Brulee, a white chocolate ganache infused with vanilla bean and “torched” sugar caramel before being dipped in more white chocolate, pairs well with the Reynard Florence Vineyard’s Petit Manseng Monticello. This white wine has an upfront richness with toasted pear and honey—balanced by bright acidity. Gearharts’ Dark Chocolate Caramel—soft caramel infused with rich cocoa, a touch of balsamic vinegar and cracked black pepper, coated in dark chocolate and finished with smoked sea salt—is another delicious match with Michael Shaps Wineworks’ Cabernet Franc, whose aromatics of red/black fruits are framed by spice and pepper. Gearharts’ Michigan Cherry, semi-sweet chocolate ganache with Kirsch and dried Michigan cherries dipped in dark chocolate, pairs perfectly with King Family Vineyards’ Meritage and its layered flavors of cherry and raspberry alongside oak spice and tar. The beer-infused chocolate collaboration Gearharts is working on will be more natural, with beer being the subtler partner to bold chocolate. “The natural effervescence of beer cleanses the palate and cuts the intensity,” he says, forming a match made in heaven. The most intense experience with chocolate undeniably is taste. Chocolate’s flavor components are initially trapped in the cocoa butter. However, as the chocolate melts, similarly to what it does in your mouth, the aromas are released and thus…heaven. Each new flavor brings with it a different experience for the senses. But all the same, the creamy morsel is the perfect marriage of bittersweet and savory. Falling in love with chocolate isn’t hard to do at Gearharts, and eating the cocoa-infused treats will give anyone a new appreciation for the science and the craft that go into making these delicious morsels. ~
CELEBRATING 100 YEARS, OUR NATIONAL PARKS CONTINUE TO WELCOME MILLIONS INTO NATURE’S PRISTINE BEAUTY LIKE THE SHENANDOAH NATIONAL PARK AT OUR BACK DOOR.
N AT U R A L
Since its formation in 1935, the 200,000-acre Shenandoah National Park (SNP) has become one of America’s most deeply beloved natural treasures, and for good reason. There’s Skyline Drive, winding its way through 105 miles of 4,000-foot Blue Ridge peaks, opening on eastward views of the Piedmont and westward visions of the Shenandoah Valley. There are over 500 miles of hiking trails, including 101 miles of the iconic Appalachian Trail, and 80,000 acres of designated, backcountry wilderness. Streams, creeks and rivers slice through the park, creating more than 15 showcase waterfalls. The historic Big Meadow and Skyland lodges offer restaurants and luxury amenities unparalleled for the setting. Meanwhile, Loft Mountain’s primitive campground provides some of the best stargazing, sunrises and sunsets on the East Coast. The list goes on; and with such an abundance in attractions, it’s no wonder the park logs around 1.3 million visitors a year. And this year, with the U.S. National Park Service celebrating
WORDS BY ERIC J. WALLACE | PHOTOGRAPHY BY TONY HALL (ABOVE) AND CAMERON DAVIDSON (PAGE 60), PHOTOS COURTESY OF VIRGINIA TOURISM CORPORATION 58
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c r o s s k e y s v i n e ya r d s . c o M 540 -234 - 0505
Service celebrating its 100-year anniversary, the SNP is setting record-breaking numbers. “Compared to last year’s statistics, we’ve logged around a 10 percent increase in visits per month,” says 20-year SNP Park Ranger and Management Specialist Sally Hurlbert. “It’s amazing to see how many people are excited about celebrating this landmark and being a part of the effort to conserve America’s wild spaces.” When considering the increase, it’s easy to attribute the rise to marketing campaigns and big-budget hype. However, according to Hurlbert, this isn’t the case. “People are coming to the park for the exact same reasons that brought them here in the very beginning,” she says. “They want to see and experience the mountains, the plants, the animals, the waterways and the beautiful views.” Despite naming conservation as the park’s foremost draw, Hurlbert is quick to admit that, over the course of time, some things have in fact changed. Namely, there was the near-absolute desiccation of the park’s hemlock population, an incident that serves as an extreme example of the threat posed by invasive species. “I watched the majority of these beautiful trees be wiped from the landscape by non-native beetles,” she says. “It was
heartbreaking. And right now, we’re experiencing similar problems with certain populations of ferns being destroyed by Japanese stilt grass.” There have been some positive changes as well. “One really exciting development is we’ve started programs to educate people about the virtues of preserving our night skies from light pollution,” she says. “You come out and stargaze, learn astronomy and just bask in the glory of all those beautiful stars. Which, if you think about it, isn’t something that’s possible in a city like Washington, D.C.” Another change for the better was inspired by the centennial: For the first time in its history, the park is offering musical concerts at its mountaintop amphitheaters. “There’s just something so fulfilling about listening to Appalachian music on top of a mountain in an intimate amphitheater surrounded by so much wilderness,” says Hurlbert. “It’s kind of eerie, very powerful and absolutely amazing.” Looking toward the future, based on the program’s success, the park hopes to grow its musical offerings. Meanwhile, Hurlbert says SNP will remain dedicated to its core mission of preserving the area—preferably for hundreds of years and generations to come. ~
he Downtown Grille, located on Charlottesville’s historic downtown mall, serves only the finest in Midwestern corn-fed beef and fresh seafood. The restaurant has an extensive wine list, which has been honored by The Wine Spectator with the Award of Excellence every year since opening in 1999. In addition to offering à la carte service, we have a private dining room, dedicated to larger groups. Being right on the Downtown Mall, we are in an ideal location for rehearsal dinners, birthday parties, business gatherings and other events. We offer a wide variety of customized menus tailored to the needs of your group. The night of the event, you’ll have a chef dedicated only to your party, along with a private professional waitstaff.
downtowngrille.com | 434.817.7080 on the Downtown Mall
CELEBRATING THE HUNTING SEASON WITH AN AFTER PARTY THAT BRINGS ELEGANCE INTO THE FIELD.
Cooler weather offers the perfect opportunity to plan gatherings in the countryside. This hostess chose to embrace one of her husband’s favorite pastimes and planned a hunting party at the Mount Ida Reserve. With its rolling pastures and 5,000 private acres, the Reserve provides the perfect setting for an afternoon of shooting clay pigeons and celebrating the fall weather. Keeping the décor and set-up simple allows the event’s focus to be around the company and the sport. White linens on a quaint farm table keep the atmosphere from being too rustic, adding a touch of elegance to the outdoor setting. This stylish and trim table spread of bread, cheese and wild florals was simple and only enhanced the already stunning mountain views surrounding the property. An overflowing floral arrangement with fresh natural greenery and a mixture of colorful flowers, like the red, purple and yellow wild flowers featured to the right, compliment the setting. The use of wooden bowls and boards add a texture
WORDS BY MADISON STANLEY PHOTOGRAPHY BY RACHEL MAY 62
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and dimension from the white linen to keep the outdoor theme cohesive. This partyâ€™s theme allowed guests to pull out their favorite autumn fashion staples, from boots, to vests and statement accessories. The hostess wore a simple, chic blue button down, navy padded vest, riding pants and hunting boots. She polished her look with jewelry by Suz Somersall, stud earrings and a watch from La Matera. Her husband wore a simple plaid button-up with khakis and hunter boots, and he added color and personality to his outfit with
a stylish watch and belt. The unique patterns and colors from their accent pieces added personal touches to their ensembles. To celebrate an autumn afternoon of friendly sport, the hostess pulled out her husbandâ€™s favorite whisky to toast the conclusion of a perfect day. Finding ways to celebrate the lush countryside allows for unique and memorable events this season. From horseback riding to hiking, the perfect party incorporates the unparalleled Charlottesville landscape. ~
Creative Direction + Styling: Lolly Lux for Suz Somersall | Co-creative + Florist: Katarzya Borek | Jewelry: Suz Somersall | Argentinian Watches: La Matera | Venue Coordinator: Millicent Lynch of Murcielago Farms | Venue: The Farms at Turkey Run | Hair & Makeup: Tinsley Onuegbu | Hostess: Natalie Barkley | Host: Stefan Bozik | Argentinian Belt Accessories: La Matera
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Leather MASTER Leather
LOCAL LEATHERSMITH CHUCK PINNELL MAKES COUTURE LEATHER PRODUCTS FOR EQUESTRIANS FROM PRESIDENTS AND ROYALTY TO OLYMPIANS
BY CATHERINE MALONE | PHOTOGRAPHY BY R. L. JOHNSON WORDS BY WORDS CATHERINE MALONE | PHOTOGRAPHY BY R. L. JOHNSON 66
LOCAL LEATHERSMITH CHUCK PINNELL MAKES COUTURE LEATHER PRODUCTS FOR EQUESTRIANS FROM PRESIDENTS TO OLYMPIANS.
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Photo by Georges De Keerle/Getty Images
“I also filled an order for PRESIDENT REAGAN for riding breeches in the ‘80s and was so honored to see him wearing them while riding with QUEEN ELIZABETH II at Windsor Castle in England.” In a former railroad depot turned peach-packing plant just outside Charlottesville in Crozet, Charles “Chuck” Pinnell and his longtime staff of five artisans turn out custom leather goods for the discerning equestrian, sportsman, gardener and connoisseur. In an increasingly readymade world, Pinnell Custom Leather has made its mark, “by taking it to the other end,” he says, providing nothing short of perfection for his clientele. While the airy, light storeworkspace is welcoming, with comfortable chairs to sit in as you imagine the half-chaps, hunting bag or handbag of your dreams, Pinnell doesn’t see much foot traffic. “You don’t walk down the road…these aren’t impulse
purchases.” A pair of half-chaps—his top seller—requires at least 12 measurements, three months of workshop time, and cost $900 on average. Once measurements are taken and the globally-sourced leathers have been chosen, a single member of the small highly trained staff sees the work through to completion. “It’s never the same thing twice,” remarks Pinnell. “We’ll work on a pattern and think it’s the cat’s meow,” but the patterns always evolve to meet each customer’s unique specifications and can include custom tooling, silver work and semi-precious stones. Pinnell’s economics belong to the same bygone era as his production model. Sitting in his workshop surrounded
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“People have so much JOY AND ENTHUSIASM for what we make. I don’t want this to be just a job, cutting the same widget out over and over.” by tools and partly finished projects, Pinnell, dressed in a casual woolen sweater and a pair of Carhartts, puts up his hands, smiling, and concludes, “I can’t grow my business; I can’t do any more in a day, than I can do in a day.” For this man who practically defines the word artisan, there are more than monetary rewards. “People have so much joy and enthusiasm for what we make. I don’t want this to be just a job, cutting the same widget out over and over.” Because the supply of readymade goods “killed the equestrian leather worker,” Pinnell decided to concentrate on luxury items. It’s a market without much uptick or ebb and flow, but it is consistent and filled with meaning and lifelong friendships. There’s a specific and exacting clientele for his equestrian
work. This humble artisan has crafted leather goods for Olympians, politicians, actors, directors and even royalty. Pieces by Pinnell have been worn in each of the Olympic games since 1980, and he served as the repair expert for all 30 nations participating in the equestrian event at the 1996 Olympic games. Tad Coffin, the first U.S. equestrian winner, has worn many pieces crafted by Pinnell and was mentored by him. Coffin’s fascination with the art grew during his years of competition, and he is now a leather artisan himself and a famed maker of performance saddles who lives on a farm near Charlottesville. Although Pinnell’s been cutting back on his presence at horse shows, for years he spent months travelling, setting up
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Pinnell DOESN’T BOAST, and he’s not overstating his significance when he says that “literally thousands of PEOPLE DEPEND ON what we make to better their performance.” a store at every venue. There are people he’s seen on the equestrian circuit for nearly 40 years. Pinnell doesn’t boast, and he’s not overstating his significance when he says that “literally thousands of people depend on what we make to better their performance.” And each customer receives the same care and attention as a celebrity. One of the first pairs of half-chaps he made was for Jacqueline Kennedy Onassis. For her he made “everything from riding boots to belts and bags.” Pinnell adds, “She was so lovely to work with, and always gracious. She’d just pop in unannounced and without pretense. Just a lovely person.” “I also filled an order for President Reagan for riding breeches in the ‘80s and was so honored to see him wearing them while riding with Queen Elizabeth II at Windsor Castle in England.” Pinnell has made chaps for Calvin Klein, and actors Robert Duvall and Kate Capshaw. The list goes on, including royalty like Prince Philip, and
well known athletes, such as Beezie Madden, Eric Lamaze and McLain Ward. People also depend on Pinnell for less outdoorsy items, such as handbags—each is named for the individual who ordered it or the place where they were designed. Pinnell also makes belts with buckles done in-house, wallets, custom watchbands and, truly, the most special dog collars you’ve ever seen. His beautiful leather cuffs have been admired and purchased by celebrities like Martha Stewart, who stopped by Pinnell’s booth at the Hampton Classic Horse Show in 2013, purchased some cuffs and took Pinnell’s photo. Two hours later, her office called him while he was still at the horse show and congratulated him on winning her prestigious “American Made” award. Pinnell travelled to Manhattan to meet with the Martha Stewart team and accept the award. Originally from Virginia’s Tidewater area, in school
M Y L A G O S M Y W AY
One of the first pair of half-chaps he made was for JACQUELINE KENNEDY ONASSIS. For her he made “everything from riding boots to belts and bags.” Pinnell adds, “She was so lovely to work with, and ALWAYS GRACIOUS. She’d just pop in unannounced AND WITHOUT PRETENSE. Just a lovely person.” Pinnell found his niche in the art department; and by the end of high school, he was taking three art classes a day. He wanted to be a shoemaker and initially headed to Colorado to pursue that passion. However, remembering his high school art teacher had once suggested he go to Colonial Williamsburg, he made the move. There he learned to make harnesses, “and that’s what got me on the saddle end of things.” Chuck smiles as he picks up his fid (seen on pg 71), a scribing tool used to mark leather. It is embellished with a carved fish, and he shares that it has been in his pocket for nearly 40 years. It is a treasured gift, handmade for him by the harness maker he apprenticed with at
Colonial Williamsburg early in his career. Pinnell came to Albemarle County in 1994, opening his first store in Charlottesville next to the C&O restaurant (in the space that is now their kitchen) before moving into the countryside just outside Crozet in 1998. In his charming studio at the base of the mountains with a porch facing the stunning view, Pinnell has created a fitting setting for his sought after creations. “The lifestyle is why I’m here,” he remarks. Pinnell lives an admirable life, honing an unparalleled level of craftsmanship and artistry. The output of Pinnell Custom Leather fills the niche of true luxury, with its unique, precise and beautiful items. ~
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Photo by Bettmann/Getty Images
Celebrating the season with an elegant farm-to-table experience.
s evenings become cooler, dinner parties migrate indoors presenting the perfect opportunity to create a dining experience that complements the outside chill. This season, trending décor evokes intimacy while still creating an exceptional experience. Host a dinner party using natural garden influences to create the perfect elegant spread. Draw eyes to the table with beautiful golds and silvers, while using organic pieces to set the tone for a down-to-earth gathering. When preparing for a dinner party, consider how the table’s characteristics influence the feeling of the space. A
long slender table encourages guests to sit closer to one another suggesting a more casual, friendly experience. Using a narrow farm table and retiring your tablecloth creates an informal rustic style, enlivening a white dining room. A table runner adds formality while allowing the wooden texture to bring personality to the place settings. Fine china featuring charming patterns on golden chargers adds color and traditional elegance to the dinner. Vintage forks and knives with coordinating wooden handles will perfectly illustrate the evening’s blend of organic and classic styles. Embrace this year’s mixed metals trend by using many shades of gold and silver, adding a stunning
WORDS BY MADISON STANLEY | PHOTOGRAPHY BY SERA PETRAS W&CLiving.com | 77
Decorating with LUSH NATURAL GREENS in the dĂŠcor and cuisine creates an alluring space by bringing the BEST ASPECTS of the outdoors inside.
shimmer to the room. Mixing metals is a great way to make a space dynamic this season. For a touch of Old-World grandeur, incorporate gold-rimmed crystal glassware and taper candles in your setting. The warm glow of the candles will complement and highlight the gold and other metals. Decorating with natural greens freshens up the experience. Organic pieces, such as freshly picked apples used as centerpieces and the added rosemary to the already
enticing meal, blends the traditional adds a softening touch. While the stunning floral centerpieces boost the presentation of the table. Embodying the trend of wild overflowing arrangements, the displays present an informal interpretation of the classic floral centerpiece. Choosing flowers from the warm color spectrum contrasts the cooler natural color palette outdoors while still allowing the space to feel more cozy and alluring.
A breathtaking escape with world-class cuisine and cozy, elegant lodging, resting on 100 beautiful acres and centuries of tradition. Come to dine, stay, or say your vows at one of Central Virginiaâ€™s most beautiful, historic and treasured properties.
· In 2016 YTD our sellers received more than 98% of their list price. · Over 99% of our clients say they were totally satisfied and would refer us to their friends. · Over half the homes sold by Roy Wheeler in the Greater Charlottesville area in 2016 YTD were on the market for 25 days or less.
Thinking about selling, buying, or renting a home? Contact one of our local offices today: Charlottesville 434-951-5155 Greene 434-985-2348 Zion Crossroads 434-589-2611 Downtown 434-296-7171 Wintergreen 434-325-8018 Western Albemarle 434-205-4355 Ednam Hall | 1100 Dryden Lane | www.roywheeler.com
A dessert with a mixture of TRADITIONAL yet modern qualities perfectly HIGHLIGHTS the farm-to-table style. This cake with its mixture of classic clean, modern lines perfectly highlights the farm-to-table style. Simple white frosting meshes with the other classic elements, while adding apples and greenery yield fresh personality and a colorful break from the traditional. The gold heart charms (seen at right) add a touch of vintage glamour. Despite being worn with familiarity, they still glow amongst the dĂŠcor. Decorating for the cooler months allows for a chic, sophisticated seasonal setting. However, by adding touches of organic and garden-inspired dĂŠcor and cuisine, you can create a vibrant and memorable dining experience that is farm-to-table chic. ~
Design & Styling: Marisa Vrooman of Orpha Events | Florals & Catering: Barbara Shifflett | Venue: Ankida Ridge Vineyards | Calligraphy: Bluestocking Calligraphy | Confections: Maliha Creations | China & Glassware: Festive Fare
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HOME & GARDEN
Natural PALETTE THE
Elegant accents, works of art and an organic ambiance showcase this homeownerâ€™s creativity and passion for beauty in nature.
Nestled within a woodland setting of poplars and oaks in Ivy lies this homeownerâ€™s gracious colonial home. The front path, lined with herringbone brick, leads to a lovely portico framed with stately pillars. The red door, accented with evergreen planters, adds to its all-around welcoming appeal. Originally from North Carolina, the owner first came to Charlottesville as an undergraduate student at the University of Virginia, returning to the area with her husband and young family for graduate school to study
landscape architecture. Upon entering this home, one is instantly put at ease by its peaceful feeling, and its organic sensibilities. The neutral, blue and green-gray hues are noticeably the influence behind the color palette throughout the home. An open floor plan with a light-filled kitchen and family room serve as the central hub for this family of five and Coco, their beloved Springer spaniel. A stunning handcrafted gold and beaded Ro Sham Beaux chandelier creates a dramatic focal point in the family room. Soft
WORDS BY BETH WHITEHEAD RAWLING | PHOTOGRAPHY BY ANDREA HUBBELL 82
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whites and gentle blue-gray ceilings envelope the space, while organic and natural elements are sprinkled throughout. From the on-trend brass fixtures to fresh flowers, a shadow box of butterfly wings (found by the family), to branches arranged on the mantel, nature is always a focus. This family’s appreciation for beauty in nature has also inspired their collection of art, chosen for the joy it brings or the special memories it evokes. A favorite piece is local artist Fleming Lunsford’s photograph “The Nest” for it simplicity. The homeowner notes that it was important that their home be welcoming, comfortable and accessible for their children and their active lifestyle. No room is “off limits” for exploring one’s creative passions. All three of her children are budding artists. In order to display some of their
This familyâ€™s appreciation for BEAUTY IN NATURE has also inspired their collection of art, chosen for the joy it brings or the SPECIAL MEMORIES it evokes.
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“I love the color and abstracted notion OF FLOWERS. You can feel the PAINTING CAPTURES mid- to late-summer blooms, and the messiness of meadows and heat around that time where we live.” artwork, she created a gallery wall in their breakfast room (seen above), where the children’s work is arranged alongside the works of other local artists, bringing color and joy to the clean, white space. Each child’s personality also shines through in their artwork. Technical, detailed drawings of planes and automobiles demonstrate their oldest child’s memory for details and pursuit of perfection, while another loves to draw animals with sweet expressions and the third fancies drawing cartoons with great flair and hilarious, dramatic narratives. Two of Ellen Hathaway’s paintings, another local artist, are also displayed featuring sunflowers and daylilies. “I love the color and abstracted notion of flowers,” she says. “You can feel the painting captures mid- to late-summer blooms, and the messiness of meadows and heat around that time where we live.” Perhaps this observation resonates for her in the midst of the family’s daily life—“it does not take very long for things to get messy here”—but it is also the place where beauty unfolds.
Tradition on the heels of the MODERN.
F OXCHA SE D E S I G N w w w. f o x c h a s e d e s i g n l l c . c o m 4 3 4 - 21 8 - 8 2 3 4
Gold ACCENTS throughout adds an elegant UNIFYING TOUCH to the dĂŠcor. Nature and art meld together gracefully throughout the home, whether it is the addition of a cowhide rug, above, organic patterns or an elegantly simple terrarium basking in the sunlight. On the facing page is their cocktail room, a cozy space to unwind with barware that is creatively housed in a striking antique Asian cabinet. Gold accents throughout add an elegant unifying touch to the dĂŠcor. A stunning wallpaper weaves its way from the cocktail room along the hallway and stairwell, influencing the selection for several furnishings. The gray-green tone in the leaves is repeated in the color of the chest behind the loveseat as well as in the pillows. The loveseat was reupholstered in a soft pink-colored velvet, complementing the pink tones in the wallpaper and further unifying the space. Adding a sophisticated touch, a French bench with gold and pink accents, above, graces the front hall. Other decorative details such as the ginger jar and tasseled pillow create a warm, relaxing atmosphere that even Coco loves to enjoy while lounging on a chair. The home offers multiple spaces to read, play games, create and do homework. Whether it is painting animals on the Taj Mahal marble countertops, or sketching cartoons
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The powder room’s PEACEFUL AESTHETIC further reflects the unique beauty of this home as it has graciously evolved over time. while curled up on the sofa, this couple wants their children to “do what they love around the house.” The treasured sketches leading upstairs to the private rooms of the home are touching drawings of the children drawn by their mother. The family’s first-floor powder room is highlighted by a lovely chinoiserie mirror and wallpaper, a gorgeous mosaic floor all perfectly accented with an inlaid tile wall and marble sink. Its peaceful aesthetic further reflects the unique beauty of this elegant and welcoming home. Elegant accents, works of art and an organic ambiance perfectly showcase this homeowner’s creativity and passion for beauty in nature. ~
Floral contributions to the photos complements of: Hedge Fine Blooms, Ivy Nursery and Tourterelle Floral Design.
When even a barn isnâ€™t just a barn.
Luxury Design/Build Firm | Specializing in Estate Properties Fa m i l y o w n e d & o p e r a t e d t o p r o v i d e t h e h i g h e s t q u a l i t y c r a f t s m a n s h i p a n d s e r v i c e f o r t h e u n c o m p r o m i s i n g c l i e n t . P l e a s e v i s i t U h l e r A n d C o m p a n y. c o m t o s e e m o r e .
ELAINE B. Jewelry Maker
Elaine Butcher has enjoyed playing with different sorts of materials for as long as she can remember. “I was the friendship bracelet master,” she recalls thinking back fondly to her childhood in Denver. After attending a small liberal arts school in Oregon as well as Piedmont Virginia Community College, Elaine found her calling at Virginia Commonwealth University, where she was introduced to the arts scene like never before. It was here that she was exposed to new materials such as metal and glass, and was excited to learn that she could actually major in craft and materials. “You spend so much of your time working. I knew I wanted to find a career that was creative and also flexible, so it allowed me freedom. I decided why not make your hobby your career?” Having spent her summers growing up in Charlottesville and falling in love with its charm, Elaine couldn’t resist coming back to this place of “easy living,” as she refers to it, after college. Elaine specializes in necklaces, bracelets, earrings and rings that evoke a sense of lightness and are
often geometric. She attempts to create clean lines while also pulling in interesting design elements. “It’s very intimate and sentimental. A piece of jewelry is constantly a part of a person’s life, and that’s what really draws me to it,” she says. “Plus it’s perfect for all occasions.” Elaine enjoys pieces that can be worn every day. She strives to style jewelry that is light and versatile. “I love making pieces that are unique, yet really utilitarian,” she says. Elaine is always finding different ways to evolve and redefine her work. Observing the growing wedding industry in and around Charlottesville inspired her to create a new engagement ring line. “Working with such a small canvas as a ring allows me to experiment with new and interesting ideas. I am hoping to create rings that are simple but also wearable and fun,” she says. Elaine has made over 6,000 pieces of jewelry in her career thus far. On any given day, she usually creates 20 to 30 pieces with the help of her lovely assistants.
WORDS BY ELIZABETH MORGAN | PHOTOGRAPHY BY RACHEL MAY
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CHOâ€˘ho Style Like legendary SoHo, jet-setters discover CHO and find it has a unique and creative style of its own. W&C Living shouts out some of our favorite finds that exude our uniquely chic country style.
KICHLER GRAND BANK 8-LIGHT CHANDELIER, $1,420,
FROM FERGUSON BATH, KITCHEN & LIGHTING GALLERIES |
LE CREUSET 4.5-QT SIGNATURE ROUND
OVEN IN FLAME, $290, FROM THE HAPPY COOK AT BARRACKS ROAD SHOPPING CENTER
| 3 PICASSO
THERMAL-INSULATED PICNIC BASKET WITH T WO-PERSON PLACE SET TING INCLUDES WINE GLASSES AND CHEESE/ CUT TING BOARD, $170, FROM OBJECTS ON MAIN
LOCAL ARTISAN STRAWBERRY + RHUBARB JAM, $8, FROM JAM ACCORDING TO DANIEL
| 5 10” WOODEN SALT
& PEPPER GRINDERS MADE FROM MONTICELLO TULIP AND WALNUT TREES, $125 EACH, FROM LOCAL ARTIST
KIRK MCCAULEY AT THE SHOP AT MONTICELLO
6 19TH CENTURY TURKISH OUSHAK RUG, 5’7” X 7’7”, $4,200, FROM MELROSE ANTIQUES | 7 INTERIOR ACCESSORY DESIGN IDEAS, FROM FOXCHASE DESIGN | 8 VINTAGE HANS WEGNER BEAR CHAIR, $70,000, CENTURY VINTAGE
| 9 LOCAL ARTISAN HANDMADE
IRON FIREWOOD HOLDER, $295, FROM STOKES OF
ANTIQUE UNDERWOOD T YPEWRITER, $95, FROM CIRCA
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2 1 4
1 AVENUE CASHMERE CARDIGAN IN CAMEO WHITE BY LILLY PULITZER, $258, FROM PINK PALM | 2 MARCO BICEGO JAIPUR LARGE LINK BRACELET, $4,660, FROM FINKS | 3 LOCAL ARTISAN MADE TOTE BAG, $85, FROM DANCING FROG DESIGNS, AT C’VILLE ARTS | 4 CHANEL POLARIZED SUNGLASSES, $510, FROM PRIMARY EYECARE
| 5 ARTISAN 5 OZ GOAT MILK SOAP BAR, $6, FROM WYNOTT FARM
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For Him 1
LOCAL ARTISAN LEATHER WINE BOT TLE CARRIER, $69, FROM
GREY WHISKER STUDIO, AT C’VILLE ARTS
| 2 SALT STRIKER
POLARIZED CR39 DOUBLE MIRROR ROSE SUNGLASSES, $340, FROM PRIMARY EYECARE | 3 LOCAL ARTISAN MADE BIKE CHAINRING CLOCK, $59, FROM STUFF MADE FROM STUFF, AT C’VILLE
| 4 LOCAL ARTISAN CRAFTED BOW TIES, BEGINNING AT $45 EACH, FROM BLUE RIDGE BOWTIES | 5 BALL FIREMAN ARTS
RACER WATCH WITH 40MM STAINLESS STEEL CASE, $1,599, FROM KELLER & GEORGE JEWELERS
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o t m r a F Easel THE ARTS
Artist Nancy Bass charms countryside enthusiasts with her sweet and whimsical farm animal portraits.
WORDS BY CATHERINE MALONE | PHOTOGRAPHY BY RACHEL MAY 100
riving past artist Nancy Bass’ house, you will catch a glimpse of her land, where cows roam the hills and the roof of her Federal-Gothic Revival house peeks up over the edge. To turn down the lane that leads to her house is to enter a scene even more bucolically elegant than the roadside view. Bass, a beloved and prolific oil painter, has lived on this property in North Garden since 1978, when she and her husband relocated from the Midwest. Drawn to the beauty of the area, the advantages of living near a large university and her husband’s dream of owning a farm, the couple has enjoyed their home for nearly 40 years. “At that time, there were lots of farms for sale,” Bass says. “This one had been on the market for eight years. It had been a rental, and the realtor suggested we tear it down.” Instead, they slowly and faithfully restored the property, whose foundation is older than
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From a large room in the front of the house, BASS PAINTS portraits of animals, especially of her 40-some beef cattle, LED BY BULL FERDINAND, who live on the farm.
the original 1825 house. Today, the house, with spacious proportions, high ceilings and brick walls that were made onsite, sits on the National Historic Register. From a large room in the front of the house, Bass paints portraits of animals, especially of her 40-some beef cattle, led by bull Ferdinand, who live on the farm. The beef cattle “are all there to model and eat the grass, not be eaten,” Bass says and shares how all are chosen for their looks. Bass also paints the landscape around her, with the cows playing a more supporting role in these works, and experiments with more fantastic imagery. “Always” a painter, Bass was noted for her portraits in college, and then taught herself landscape painting when she moved to the area and fell in love with sustainable agriculture and farmland conservation. Over time, the cows in her landscapes became larger, until they became portraits that Bass sought to render in contemporary, rather than traditional, modes. “I want to show their personalities,” she says. Her passion for painting animals extends beyond the bovine. “I love pigs, sheep, chickens…I’d paint elephants if I had some
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She enjoys COMBINING GENRES, working with principles and techniques of color field painting AND ABSTRACTION in her work... outside.” Bass finds a challenge in rendering the animals accurately, because “animals have to be more ‘right’ than a landscape,” she says. “There’s a challenge for the realism.” Bass seeks to render this popular artists’ destination in a unique way in her landscape paintings. “I’m looking for something fresh and new…what I want to say, rather than what someone else has to say.” Bass explains, “It’s doing psychiatry on yourself—you’re searching for something, you don’t know what, but you keep getting closer and closer.” She enjoys combining genres, working with principles and techniques of color field painting and abstraction in her work—something she says was a “no-no” in art school. Bass is brimming over with ideas, exploring intersections between abstraction and the realistic landscapes and figures she’s been painting. She spent last winter on the Gulf Coast in Florida and made a number of successful paintings of the ocean, exploring her recurring issues of tone through the water’s subtle, calm color. Now busy preparing for a show at Piedmont Virginia Community College which will run from February 10 until March 29, 2017, new “cow portraits” are lined up in her house, almost in conversation with their real-life counterparts outdoors.
Bass begins a typical day by working on a rotating series of small 6”x6” portraits. These small panels serve as a warm up exercise; and after drying on a rack, she will then stack them next to her work area, rotating through the paintings and removing them when she feels that they are finished. “I’m always looking out the window to see where the cows are and if the light is good,” she says. If everything’s aligned, she’ll go outside with her camera and take more photos of the cows and landscape to serve as reference material. She says that as her painting career progresses, her work has gotten bigger. She works on larger canvases and is moving towards life-size paintings of her cows, but she says her ideas are also getting more ambitious. Her studio at her farm holds most of her works, but certain selections can be seen at Pour la Maison, Roxie Daisy, McGuffey Art Center and beyond state lines, including Park City, Utah. Her work incorporates Renaissance iconography, environmental themes and an overriding interest in using painting as a means to further a sense of peacefulness. “As the world gets more and more chaotic, I want more calm,” Bass concludes, surrounded by examples of how she gets what she wants. ~
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ODED KISHONY Violin Maker
“How can something so small and compact make such a beautiful sound?” Oded Kishony remembers thinking to himself, upon hearing the violin for the very first time. The violin fascinated him well before he started playing at the age of 12. Growing up the son of a fine cabinetmaker, woodworking was no foreign territory. But as a long-time international airline employee, he had no idea how to go about building a violin other than what he had read. Yet without any prior knowledge, he built three of his own. Forty years later, Oded handcarves each instrument in a style nearly identical to that of the 18th century. He uses traditional tone wood—both spruce and maple—which ideally he likes to age in his attic for five to 10 years before using. The craftsman also makes his own varnish and stains, both of which have ties to the local area. Using raw ingredients—madder root, black tea and pernambuco—he pounds, mashes and then soaks in alcohol to yield a usable form, creating a beautiful rich, red color. Oded discovered
that our own Thomas Jefferson planted madder in Virginia with hopes of growing and exporting it from the colonies. Although the red clay soil was a poor host for the roots, it can still be found along Virginia roadsides. In researching varnish recipes, Oded discovered that the ashes from grape vines, clavilated ashes, were often used as an ingredient in varnish in medieval times. Oded acquires vine waste for his varnish from nearby Burnley and Barboursville Vineyards. “Luca Paschina, Barboursville’s resident winemaker, was extremely nice and generous to share with me,” he says. Who knew that winemaking and violinmaking were so closely intertwined? But Oded is not only a violinmaker, he also makes violas and cellos. Over the years, he has made between 100 and 150 violins and violas, and roughly 50 cellos. This year marks the 40th anniversary since he made his very first violin. Some days Oded still looks to it for inspiration but admits that, “The violin that I last made is always my favorite.”
WORDS BY ELIZABETH MORGAN | PHOTOGRAPHY BY JEN FARIELLO
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LOCAL BAND REMINISCES ABOUT FOND MEMORIES AT THE JEFFERSON THEATER AS THEY TRADE PLACES AND BECOME HEADLINE PERFORMERS.
WORDS BY ERIC J. WALLACE PORTRAIT PHOTO BY JEN FARIELLO | CONCERT PHOTOS BY R. L. JOHNSON 108
ust three short years ago, in late May of 2013, upand-coming Charlottesville-based alt-country rockers, Chamomile and Whiskey, released their debut studio album, “Wandering Boots.” Headlining the Jefferson Theater for the first time, the band felt the moment was a high-water mark. “We’d grown up going to shows at that venue, watching bands we loved playing on that stage, so it was pretty surreal to find ourselves not in the audience,” says 26-year-old Koda Kerl, founder, lead-guitarist, song-writer and vocalist for the group. “I mean, getting the opportunity to open for a group
there had been mind-blowing enough,” says Marie Borgman, the band’s violinist. “But headlining, releasing an album? It felt like we’d really done something.” Indeed. Having formed just two years prior, for the group of self-described, roaming musical vagabonds committed to playing original music, the accomplishment was substantial. They’d managed to ascend from the rank and file of folkoriented bar bands, attract a booking agent, get signed by respected record label, Countywide Records, and get paid to put out an album. Perched center-stage before a sold-out crowd at one of Charlottesville’s most endearing venues, poised to kick into the album’s title-track, Kerl was blasted
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by an epiphany. “In a flash, I remembered everything we’d gone through to get there,” he says. “And for the first time, I thought, ‘My God, we’re going to make it, this can really work.’” Bolstered by the show’s success and a positive critical reception of the album, the group found themselves inspired. After another year of forays up and down the east coast, having solidified their regional presence via performing at big, regional festivals like Floyd Fest and The Festy Experience in 2015, the band embarked upon its first national tour. “When we pulled into San Francisco, we had time to kill before the show,” says bassist, Tim Deibler. “So, of course, we drove straight to the ocean.” Standing barefoot on the beach as his bandmates romped in the sand and splashed in the surf, Kerl watched the sun fall through a belt of clouds and melt into the Pacific horizon. There was an eerie sense of, as the Merry Pranksters once put it, having passed “The Test.” “I felt like something important had occurred, like we were Lewis & Clark, successfully completing our mission,” Kerl elaborates. “I had this resounding sense that we were
right where we were supposed to be, doing exactly what we were meant to be doing.” Meanwhile, Kerl’s bandmates felt much the same. “We’d been riding cooped up in a van together for weeks on end, crashing on floors and dive hotels, camping out—you know, living the road life,” says Deibler. “It was hard.” But making it to the Pacific Ocean, together, on the wings of their own music? That was affirming. The band’s journey to this specific spot wasn’t a sequence of planned events. The group got started moreor-less accidentally, even though most of the group’s present members—Kerl, Borgman, Deibler, banjoist Ryan Lavin, and drummer Brenning Greenfield—grew up in and around the Nelson County, Charlottesville area. “I took up guitar around the end of middle school but wasn’t ever really super serious about it,” says Kerl. “Then, once I got to college, I went through a breakup and found myself writing all these songs. I started getting together with other musicians and, in hearing what I’d written fleshed out, realized this was what I wanted to do with my life.”
“In a flash, I REMEMBERED EVERYTHING we’d gone through to get there,” he says. “And for the first time, I thought, ‘My God, WE’RE GOING TO MAKE IT, this can really work.’”
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Hooked on the process, soon enough, jams started turning into gigs. Which is how, in 2011, Kerl got hooked up with Borgman. “Koda [Kerl] got a job playing this upscale wedding and invited me to play with him,” explains Borgman. However, Kerl tells the story a bit differently. “I thought, why not invite this really pretty girl—who also plays a mean fiddle—to sit in with me and make the gig all the better?” Pursuing the instinct, when Kerl and Borgman jammed for the first time, they hit it off immediately. “Our sounds just gelled,” says Kerl. “It was like finding my musical soulmate, like I’d written these songs with her in mind.” The two had similar stylistic approaches to music, running bluegrass and Americana influences through a blender of Bob Dylan, Van Morrison, Townes Van Zandt and John Prine. Following the wedding gig, thrilled with the prospect of honing their sound, Kerl and Borgman began to play locally. “We realized it was completely possible to feed ourselves, drink and make a little bit of money by playing,” says Borgman. “Yeah, that was about as far as our ambition went,” adds Kerl. “Whereas I, on the other hand, I just wanted an excuse to continue making music with this beautiful human being.” Only, soon enough, the duo had made a name for themselves. And, with the encouragement of friends and fans, decided to expand into a full-on band. At first, tapping pickers they’d met while gigging, players came and went. One by one, within a few months, the lineup solidified, and Chamomile and Whiskey was born. “About a year after forming, we got some big opening gigs with bands like the Hackensaw Boys and Rusted Root, which propelled us into a whole new realm and, ultimately, got us into the Jefferson,” says Deibler. Presently, with the band working on its second studio album, Kerl and company are hoping the effort will provide them with a similar thrust. “We’re looking to grow our audience and get our music out there to as many people as possible,” he says. “We’ve got a European tour in the works, and we’re hoping to be playing some of the bigger national festivals next year…So yeah, while we’ve come a long way, we can see just how much further we want to go.” ~
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THE ARTS SCENE
A NEW ADDITION TO THE LOCAL ARTS SCENE, VICTORY HALL OPERA BRINGS MULTI-TALENTED SINGERS TO THE MODERN STAGE.
Opera One the most recent additions to Charlottesville’s vibrant local arts and culture scene, Victory Hall Opera (VHO) is named for a building that does not, in fact, exist in Charlottesville. The company doesn’t have an actual brick and mortar home either, choosing instead to tap into the plethora of area venues to host their performances. Following WWI, “Victory Halls” were built all over the world as community theaters and gathering places, giving traveling musicians a place to perform when they came to town. By naming themselves after a building, it allows “wherever the group performs to become a Victory Hall,” says co-founder Brenda Patterson, while also keeping production budgets small, creativity high and the singers’ compensation fair. Founded by Patterson, Miriam Gordon-Stewart and Charlottesville native Maggie Bell, VHO is not your mother’s
WORDS BY BECKY CALVERT PHOTOGRAPHY COURTESY OF VICTORY HALL OPERA 114
opera company. In addition to the lack of a permanent home, they have flipped the model of how opera productions are typically put together by putting the creativity in the hands of the singers—whom they feel know opera best. Patterson, a mezzo-soprano, also serves as the Director of Music (the sole singer in America who can claim that!). Patterson explains that VHO chooses productions in order to highlight their 11 members, giving the creativity to the singers. All members are not only singers but also complete artists who have sung their repertoire, studied it and have a lot of experience. This group is each member’s outlet for expression and collaboration in its “more compact chamber orchestra.” The typical opera production begins with the producers, directors and musicians, with the singers usually being the
last to sign on. VHO also attempts to make their productions more homegrown and intimate, artistically bold while maintaining quality and avoiding some of the stereotypical opera moves. You won’t see many hands being held over the heart by performers in a VHO production. Working with as many local artists and designers as possible in every aspect of the production, VHO approached the problem of how to best capture their performances with an “Artist in the Audience.” As Patterson explains, all art—even a live performance—is subjective, and to record opera is similar to watching fireworks on television— something gets lost in the translation. Part of the power of opera is an unamplified human voice filling a room. Using a microphone isn’t the same, says Patterson, nor does recording it to be played back later.
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Chosen in part because of its ability to be BOTH TRADITIONAL AND INNOVATIVE at the same time, Charlottesville might just be the perfect place to start an OPERA REVOLUTION. And so, VHO felt that perhaps the best way to capture a performance was through the eyes, ears and hands of another artist who sat in the audience. Lana Lambert, 2016’s “Artist in the Audience,” is a local printmaker who will be unveiling a series of works in October inspired by last season’s production of “Someone Younger.” With their first season under their belt, VHO plans to put on two main stage operas and several smaller performances, such as “Now Try This: Taking Opera OffRoad” on November 18 at The Haven, which Patterson describes as an “opera improv with audience participation.”
While larger cities often have a glut of smaller opera companies, starting up in a place the size of Charlottesville offers space and freedom for a new model while also cultivating a new audience. One “doesn’t need to know anything to experience opera,” says Patterson, who hopes to not only make opera more accessible but also change the model. To the troupe, every performance must meet their “threefold test: it must be disarming, exquisite and sincere.” Chosen in part because of its ability to be both traditional and innovative at the same time, Charlottesville might just be the perfect place to start an opera revolution. ~
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UVA Honors Renaissance Man Cecil Balmond with The Thomas Jefferson Medal for Architecture.
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The dramatic WEAVE BRIDGE features a tectonic braided rope structure consisting of stainless steel strands BUILT IN AN ENTIRELY NEW manner...in keeping with Balmond’s pursuit of a NON-LINEAR world.
he University of Virginia (UVA) and the Thomas Jefferson Foundation at Monticello presented their highest external honors—the Thomas Jefferson Foundation Medals in Architecture, Law, Citizen Leadership and Global Innovation—during their joint Founder’s Day activities earlier this year. UVA has celebrated Jefferson’s birthday, referred to as “Founder’s Day,” since its first academic season in 1825. Each medal recognizes exemplary contributions in endeavors that Jefferson held in high regard. The 2016 Thomas Jefferson Medal for Architecture was presented to Cecil Balmond in recognition of his innovation in the field, melding engineering and architecture to create iconic geometric structures and sculptures. The dramatic Weave Bridge, seen here, is just such a design—uniting campuses at the
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University of Pennsylvania, featuring a tectonic braided rope structure consisting of stainless steel strands built in an entirely new manner. The energetic design effectively serves to both transport students and delight the senses while keeping with Balmond’s pursuit of a non-linear world. Thomas Jefferson was a true Renaissance man, and it is particularly fitting that this high honor that bears his name should be presented to Dr. Balmond. The crossover between all subjects is a fascination of Dr. Balmond’s, who also possesses talents and scholarly interest in many subjects from science to philosophy and from nature to music. He was even a semi-professional classical guitarist at one point in his life. It is easy to imagine that he and the esteemed Mr. Jefferson would have had many deeply fascinating conversations had they been contemporaries. A Sri Lankan-born artist, architect, writer and engineer,
Cecil Balmond OBE is someone who is actively pushing forward previously unimaginable ideas and innovations in the field with his unique design philosophy. He is widely considered to be one of the most significant creators of his generation. The design for London’s Serpentine Pavilions, below, created by Balmond and Toyo Ito, in the heart of the Royal Park of Kensington Gardens derived from an algorithm of a rotating cube that transformed the most ordinary box into something extraordinary. The chequered pattern formed by intersecting lines aptly illustrate the intersection of art and engineering that is the hallmark of Balmond’s vision. The Serpentine Pavilions and Weave Bridge are two of more than a dozen projects outlined in Balmond’s book, Crossover, which also discusses his theories between the ideal and the pragmatic. “Cecil Balmond’s work as a structural engineer is synonymous with new modes of creative collaboration
The design for LONDON’S SERPENTINE PAVILION, created by Balmond and Toyo Ito, in the heart of the Royal Park of Kensington Gardens derived from an ALGORITHM OF A ROTATING CUBE that transformed the most ordinary box into something extraordinary.
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Balmond has spent more than 40 years INVESTIGATING THE RELATIONSHIP between FORM AND THE VERY ROOTS OF ORDER at the core of life. between architects and engineers made possible through advanced computational logics,” said the UVA’s School of Architecture Dean Elizabeth K. Meyer, Edward Elson Professor and Merrill D. Peterson Professor of Landscape Architecture. “His keen appreciation of the affective impact of geometry and rhythm on architectural experience and his expertise in advanced computational design thinking have altered the very boundaries between form-making and structure.” Balmond has spent more than 40 years investigating the relationship between form and the very roots of order at the core of life. Appearing to defy gravity itself, the CCTV Tower, above, created by Balmond and Rem Koolhaas, dominates Beijing’s skyline. Formed by two leaning towers that are bent 90 degrees at the top and bottom, the building creates an innovative continuous tube. This groundbreaking approach has won Balmond numerous awards, and his position as a leader in architectural, design
and scientific theory is further solidified by his relationship with several of the most influential design and architectural institutions in the world. Mr. Jefferson was an inventor, a man of sciences and the arts, and a great architect himself, and Dr. Balmond was deeply moved to have been recognized with the 2016 Medal for Architecture saying, “For a long time I have seen the name of Mr. Jefferson as a talisman, defining bold horizons and being an ardent brand for discovery and refined design.” Both men shared a vision to leave behind an enduring legacy in art, design and engineering. It is also significant that this scholarship, which ties both men and the teachings they each contributed to society’s growing knowledge, be celebrated. The young men and women they have inspired not only at UVA but also around the globe will carry forward their vision and continue exploring, experimenting and designing well into a future we all have yet to dream of as possible. ~
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Literature Jefferson’s Garden Book Celebrates 250 Years Over 250 years ago on March 30, 1766, Thomas Jefferson first began a gardening journal that would contain 50 years of detailed observation, success and failure. The volume has records of his Monticello and Shadwell gardens spanning the years 1766 to 1824. The entries for the first three years, 1766–1768, mainly refer to Shadwell—the home Jefferson inherited from his parents—while the entries from 1769–1824 refer to Monticello—the sprawling home that became Jefferson’s primary residence after Shadwell burned down in 1770. In the Garden book, notations on the vegetables, fruits, flowers and trees planted can be found, as well as harvest dates, planting locations and weather conditions at that time. Jefferson viewed his garden as a laboratory of sorts and often employed new horticultural techniques. In 1770, crops were grown on an incline; and by 1806, terracing was employed. The year 1812 saw the height of gardening productivity. Through his observations and with the help of the detailed journal, Jefferson was able to grow well into the winter months and create a micro-climate for more difficult-to-grow vegetables. Portrait of Thomas Jefferson Courtesy of Monticello.
Bringing Beauty to Life Local resident, Judy Schenk is a woman of many hats. Farmer, mother, wife, co-founder and, most recently, author, Schenk has been living the life of an American woman. Her experiences, as well as her personal mandate to always “bring beauty to life,” inspired her to publish her first poetry collection, in.tu.it: The Poems of an American Woman. Spanning several years and locations, Schenk’s poetry explores womanhood, family and love in America as well as the fear of loneliness. She describes an American landscape and life that any woman can claim as her own. She believes that the American woman balances more than should be expected of her in a world that, “groans for the grace and grit she offers.” The collection also features stunning photographs by Brittany Schenk Anderson, photojournalist and Schenk’s daughter. The beautiful book design can be attributed to The Farmhouse at Veritas Artist in Residence, Stephen Stonestreet.
Grisham Hero Exposes Judicial Misconduct John Grisham, best-selling author and Charlottesville resident ,has released yet another hard-hitting legal thriller. In The Whistler, Grisham explores what happens when the judges we are supposed to trust look the other way. Aside from his office downtown, he also writes some of his masterful stories at his home office, a former summer kitchen his wife renovated at their 250-year-old plantation home just outside Charlottesville. Grisham explores integrity in The Whistler. When a corruption case lands on investigator Lacy Stoltz’s desk, Lacy, who has been in the business long enough to know that most judicial misconduct complaints are usually the result of incompetence, not corruption, realizes corruption does happen. Enter Greg Myers, a disbarred lawyer back in the game with a new identity claiming to know a Florida judge who has gotten money through casino construction on Native American land. And who’s paying this judge to look the other way? Photo of book cover Courtesy of Doubleday. Photo of John Grisham by Billy Hunt.
30 Years of Exceptional Poetry This past May, Rita Dove—poet laureate, Pulitzer prize winner and University of Virginia professor—released her Collected Poems 1974–2004. Compiled in this collection are many of Dove’s awardwinning works such as: The Yellow House on the Corner; Museum; Mother Love; and Thomas and Beulah. This collection is based loosely on the lives of her maternal grandparents. Her work is known for its beautiful lyrical style and the history woven throughout. The Washington Post has praised it as having, “created fresh configurations of the traditional and the experimental.” In her poetry, Dove explores themes of adolescence, motherhood, love and family amid the backdrops of industrialization, war and the civil rights struggle. One of the nation’s most respected literary figures, Dove writes about a vast number of subjects while displaying her mastery of the written word. Her writing is saturated with details from her own life, irreverent musings, historical and political commentary, and perfected lyrical poetry. Photo of Rita Dove by Fred Viebahn.
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Literature An Emotional Journey University of Virginia Creative Writing professor and writer, Jane Alison, recently published her new book, Nine Island. An autobiographical novel from the point of view of a woman named J, Nine Island is both clever and devastating in its portrayal of the emotionally starved. J lives in a glass tower on one of Miami’s lush Venetian Islands and has begun wondering whether or not she should give up on men after years of disappointment. J has just returned from a month-long reunion with “Sir Gold,” an old flame, and a visit with her fragile mother. When not ruminating over her past relationships, J watches the antics of her faded-glamour condo neighbors and translates Ovid. Nine Island is an evocative novel that toes the line between the haunting and whimsical. This emotionally precise portrait studies what it means to be alone in later life and offers the reminder that solitude does not always equate to loneliness. Alison has published multiple novels, including The Love Artist and The Marriage of the Sea. Shorter works have appeared in publications such as the New York Times, Washington Post and Boston Globe. Photo of Jane Alison by Mary Motley Kalergis.
A Return to Runnymede New York Times best-selling author and Emmy-nominated screenwriter Rita Mae Brown recently published the newest installment of her Runnymede novels, Cakewalk. Well known for her animal mystery series, the Sneaky Pie Brown and Sister Jane series, Brown’s insightful Runnymede series is also celebrated for her lively unique human characters. Cakewalk explores the dynamics of coming to age in a small town in Maryland confronting a new era following the end of World War I. When she is not writing, Brown leads an active life in her community. She lives in Afton, Virginia, amongst many animals, including her cats and dogs. Brown is also recognized for her equestrian skills as Master of the Foxhounds for Oak Ridge Fox Hunt Club and as the founder of the first women-only polo club in the U.S., the Blue Ridge Polo Club. Additionally, she is also known for her civil rights activism, poetry and her other highly-acclaimed novels. Photo of Rita Mae Brown by Mary Motley Kalergis.
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s â€™ y d n u g r u B n o i g e R e n i W Nestled in the Burgundy region of France, Beaune leaves a lasting impression on wine lovers across the world, just as it did when Jefferson himself traveled there.
WORDS BY LINDSEY CHILES | PHOTOGRAPHY BY R. L. JOHNSON 128
obblestone streets lined with majestic architecture wind through Beaune, France, a small town within the Burgundy region. Visitors are attracted not only to the fine vintages that have established this town as the wine capital of the region but also its majestic aura left by the dukes who previously reigned over this UNESCO World Heritage Site. At the heart of this eastern French walled town is the HĂ´tel Dieu, an ancient hospital turned museum built in 1443 that is now a marvelous centerpiece in Beaune. Holding true to the uniquely lovely architecture Beaune is famed for, this historic structure is intricately decorated with colorful roof tiles designed in exquisite geometric patterns. Inside the walls of this compelling example of BurgundianFlemish art, ironworks and carvings, as well as tapestries and polyptych, are works of art that line both sides of the Great
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Wine lovers not only enjoy the VAST ARRAY of libations in Beaune, but also delve into the DEEP HISTORY that lies within the MUSÉE DU VIN DE BOURGOGNE. Hall leaving anyone who visits in awe of these masterpieces, like those of Michel Touriere. Wine lovers not only enjoy the vast array of libations in Beaune but also delve into the deep history that lies within the Musée du Vin de Bourgogne. The Burgundy Wine Museum is situated in the astonishing former residence of the Burgundy Dukes, who inhabited the residence from
the 13th to 16th centuries. The Musée is dedicated to wine and the wine growing culture from ancient to modern times. Residing in the Hôtel des Ducs de Bourgogne, the Musée houses fine examples of tools, wine-related art and various traditions. Visitors will marvel at the ancient artifacts such as the displayed wine presses once used
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Residing in the Hôtel des Ducs de Bourgogne, the Musée HOUSES FINE examples of tools, WINE-RELATED ART and various traditions. to produce the regions delicious offerings. Tapestries, sculptures and statues are among the artistic artifacts that add to the Musée’s collection. Tours of cellars and vineyards throughout Beaune take wine lovers through the ins and outs of winemaking in the region, often ending in tastings of Burgundy’s finest wines. Beaune’s impressive wine culture is showcased annually through wine auctions, music and wine festivals celebrating the patron saint of winemakers, Saint Vincent of Saragossa. Since 1859, the Hospices de Beaune, a charity wine auction, has been put on by wine producers to not only showcase local wines but also to identify pricing trends for current vintages. These coveted wines are some of the most easily recognizable in the wine world, as they are completely influenced by the terroir, or the land from
which the grapes are grown. Commonly identified for its reds, Burgundy’s white production has continued to increase in supply and demand. More impressively, both of the region’s most well known wines are each made from one grape—Pinot Noir and Chardonnay. Jefferson explored Burgundy during his three-month trek around France in 1784. Throughout his time spent in Burgundy, he travelled anonymously, except during his visit to Beaune. Here, Jefferson aimed to study firsthand a winemaking tradition that stretched back to the 11th century. He also hired wine advisor, Étienne Parent, a négociant, or wine merchant, who dabbled in barrelmaking and viticulture, to help him build up his wine cellar over the years—frequently shipping wine from Paris to the White House. All who come to experience this tiny corner of eastern France will undoubtedly be delighted. ~
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THE INN AT WILLOW GROVE CREATES AN INTIMATE GETAWAY CAPTURING THE HISTORY AND CHARM OF VIRGINIA.
T H E I N N AT
Situated on 40 beautiful rolling acres right off scenic Route 15 and just a few miles from the town of Orange, the Inn at Willow Grove is a place where history and luxury come together, creating an ideal romantic getaway in rural Virginia. From the historic manorâ€™s revivalist columns, to the elegant portico, landscaped gardens and plantation-like grounds, there is something distinctly Virginian about the Inn at Willow Grove. The historic manor dates back to 1748, when it was owned by local surveyor Joseph Clark, and it was already WORDS BY JISEL PERILLA | PHOTOGRAPHY BY R. L. JOHNSON
an established plantation before the United States even existed. Through the years, it was enlarged and renovated by various parties. It was, at times, a working plantation and a lodge, but it did not emerge as a high-end luxury boutique inn until Charlene and David Scibal purchased it in 2008. What started as a simple grocery-shopping trip turned into so much more when the Scibals noticed a “for sale” sign on the somewhat dilapidated historic property. The couple took a leap of faith and spent two years reconstructing, restoring, renovating and decorating the Inn. “Their passion has always been to restore homes and properties in disrepair,” says General Manager Matthew Scibal, who also happens to be the couple’s son. “The opportunity arose to rehab the property, and the initial motive was not to create an inn. Through the construction, however, the focus shifted from just fixing the property to
creating a high end boutique hotel.” Since 2010, guests have enjoyed high-level customer service, including personal butler service as well as chic accommodations, four-star dining and old Virginia charm. The Inn boasts 14 well-appointed luxury rooms— all decorated under the direction of Charlene, whose background in the art world is evident in each of the airy, modern rooms. Each room’s décor is described by the owners as “plantation chic.” The old schoolhouse, the oldest in Orange County, is listed on the National Registry of historic properties and has been converted into a luxury suite; other rooms are spread throughout the property with four in the historic manor and several others in the east and west carriage houses. Every morning, guests are treated to fresh beignets and coffee, a special touch from Charlene, who is a New Orleans native. Within the manor, there
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The AMBIANCE of the inn is a perfect FUSION OF MODERN AND CLASSIC; traditional furniture blends beautifully with modern pieces of art, creating A ROMANTIC, intimate place to stay. are several parlors for guests to relax in, as well as many outdoor patios and spaces to take in the lovely sprawling grounds. But no description of The Inn at Willow Grove would be complete without a discussion of Vintage—the Inn’s award-winning, four-star restaurant featuring locallysourced regional fare based on seasonal fresh ingredients. The ambiance at Vintage is a perfect fusion of modern and classic; traditional furniture blends beautifully with modern pieces of art, creating a romantic, intimate place to dine. Current offerings include dishes such as streuseltopped grouper, pastry-wrapped spaghetti squash and pecan-crusted chicken. Those looking for a bit of deep relaxation can book a massage at the Smokehouse Spa, located at the property’s historic smokehouse, or they can head down to the pub
on the lower level of the Inn for a glass of wine. There are also many special events like book signings, cooking classes, wine seminars and The Barn at the Inn also hosts nationally popular musical talent. Recent performances have included Marc Broussard, Johnny Gill and The Tenors. Visitors interested in exploring have many choices, from the nearby Horton Vineyards, Early Mountain Vineyards and Barboursville Vineyards of the Monticello Wine Trail to touring presidents’ homes, the nearest being Montpelier, James Madison’s historic residence. Just a bit further away, guests will find Thomas Jefferson’s Monticello and James Monroe Highland. No matter which direction visitors travel, they will find breathtaking views and history galore. The Inn at Willow Grove has come a long way in just eight years, but there are upcoming plans to expand the spa, add a swimming pool and three more luxury rooms. ~
History lives at our house.
Historyâ€™s doors are open to you seven days a week at Montpelier, the lifelong home of President James Madison. Explore over 2,600 acres for walking, picnicking or biking, all just 30 minutes from Charlottesville. The grounds, formal gardens, and over 8 miles of trails are free to the public year round.
Established in Princeton, New Jersey over 70 years ago, the family tradition continues! Offering exquisite decor, accessories and gifts, unique lamp and lampshade collection of every description. Expert lamp and fixture repair, restoration and custom design.
A warm and inviting re-creation of the French countryside—from food to décor. Whether on a day trip or gathering with friends and family, come share our passion for food and wine. À votre santé et bon appétit!
123 S Main St., Gordonsville • (540) 832-0552 • laurieholladayinteriors.com
115 S Main St., Gordonsville • (540) 832-0130 • restaurant-pomme.com
LindenLaan a ntiques I scour local auctions, dealers and fairs throughout England, France and Belgium and choose only objects that I personally love. They tell the untold story of generations before us and fill any space with true craftsmanship and soul. —Annette La Velle
101 S Main St., Gordonsville • (434) 906-2855 • lindenlaanantiques.com
All the elements of a Posh Life. Original clothing, clothing-off-the-rack or made-to-measure, jewelry and accessories. A sister duo dedicated to assisting you with all of your fashion decisions. 107 S Main St., Gordonsville • (540) 406-5103 • facebook.com/PoshOriginalClothing
Gordonsville & Orange Boutique
Sara’s Jewel Box
Offering wearable art handcrafted by female artisans from imaginative blends of materials and methods – for that finishing touch! Distinctive combinations of metals, glass, beads and stones inspire notice and comments wherever you wear them.
107 S Main St., Gordonsville • (540) 832-3076 • sarasjewelbox.com
Discover the soft luxury and warmth of alpaca clothing without the prickle often found in wool. Light weight and easy-to-layer makes it the clothing for all seasons. Let us help you make the perfect choice for yourself or a gift. 107 S Main St., Gordonsville • (540) 832-3075 • thealpacaboutique.com
The combination of a casual cafe, garden shop, event venue & pick-yourown farm makes Grelen a very special destination. Beautiful views, free walking trails and Virginia beer, cider & wine just add to the mystique. 15091 Yager Road, Somerset • (540) 672-7268 • TheMarketAtGrelen.com
Fifteen years in the antique, vintage, and home decor retail business. Offering ever-expanding services as a multi-service liquidation company providing estate sales, auctionhouse placement, ebay listings, buyout services, consignments, and donation assistance. 108 W Main St., Orange · (804) 316-4303 · finderskeepersestatesalesofva.com
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A curated collection of unique and beautiful items for a gracious home. Your source for upholstery, furniture, lighting, pillows, candles, art and antiques, and gifts for all occasions. Professional interior design services available.
Finch is a boutique located on the historic UVA “Corner” with unique hand-selected styles. Fly by and shop from well known labels; including Free People, Z Supply, Susan Shaw & many more.
325 W Main Street • (434) 529-6617 • lindenlaneinteriors.com
1501 University Ave. • (434) 244-0050 • email@example.com
I am motivated by the joy of introducing a new ‘objet’ into a home or seeing a friend’s face light up upon receiving a special gift.” —Winifred Wegmann 2214 Ivy Road · 434.284.8706 · pourlamaisoncville.com
Foods Of All Nations has provided Charlottesville and surrounding areas with imported, local and exceptional domestic foods for more than 50 years. Tourterelle’s gift and flower shop at Foods Of All Nations offers an elegant and eclectic selection for every occasion.
2121 Ivy Road • (434) 296-6131 • FoodsOfAllNations.com 2261 Ivy Road • (434) 973-1211 • TourterelleFloral.com
c. 1758 Edgewood Farms
Enjoy your privacy on 62+/- wooded acres just north of Charlottesville in this spacious home designed for entertaining and comfort. An expanse of windows showcases the stunning Blue Ridge Mountain views. Amenities include a massive stone wood-burning fireplace, 2 large screened-in pavilions, first floor master suite, hardwood floors, en suite bedrooms, large media room, finished walkout basement, 3 geo-thermal systems and a full house generator.
Sitting on 184 acres of rolling land, this exquisite equestrian property includes a historic guest cottage, 13-stall barn, arena w/ lighting, barn apt, farm office, hay barn, equipment building, workshop. Inside is a blend of the old and the new. Features of note include walnut floors and cabinetry timbered from property, detailed custom millwork, 4 fireplaces, original c. 1758 mantels and doors, fascinating history. Gayle Harvey Real Estate VirginiaHistoricEstates.com (434) 960-0161 MLS#552001 $2,650,000
Gayle Harvey Real Estate AsgardII.com (434) 220-0256 MLS# n/a $1,190,000
Cave Hollow Farm
South Fork Farms
This gracious 4-bedroom, light-filled, stone home situated on a ridge looking out over the Shenandoah Valley & the Allegheny Mountains includes a luxurious first-floor master suite and a large gourmet kitchen open to the family room. The 192+/- acre farm includes a very nice 6-stall stable, riding ring, paddocks and grazing land for cattle. Located between Staunton & Harrisonburg.
This classic home with multiple stylish indoor and outdoor entertaining spaces, including a saltwater pool, enjoys stunning Blue Ridge Mountain views. The spacious, lightfilled, 5 bedroom, 5.5 bath, home is an easy 15-minute drive to UVA and Barracks Road. Generously proportioned rooms provide plenty of space for friends and family, and the fenced yard is a safe place for your pets.
Gayle Harvey Real Estate AugustaCountyVaFarm.com (434) 220-0256 MLS#544950 $1,800,000
Gayle Harvey Real Estate HomeInSouthFork.com (434) 220-0256 MLS#558809 $1,100,000
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1055 Rustling Oaks Drive, 4.1 acres
Weston Farm, Winery, B&B
Located in Western Albemarle and just minutes from town, this exquisite home is move-in ready. With exceptional open design and attention to detail, this easy living home has 4 bedrooms, 3 full and 2 1/2 baths. Kitchen has granite and stainless appliances, Viking gas stove, and breakfast booth. Privacy is at a premium in the house, on the large patios and the expansive grounds with salt water pool.
Turnkey facility on 149 acres located within the Heart of Virginia Wine Trail, includes a 15-acre vineyard with 8 varietals, a wine tasting room with porches, farmhouse B&B, a stone column entrance, events pavilion and winery equipment. Separate residence includes 3 bedrooms, 2 bath and garage. Fenced pasture and water for livestock. Permits are in order.
Jane Porter Fogleman | Luxury Portfolio International firstname.lastname@example.org (434) 981-1274 MLS#548787 $1,895,000
Duke and Sharon Merrick (434) 962-5658 MLS#551519 $2,975,000
980 Windsor Road, Farmington
Carpenter Drive - Bondoran Farm
Experience “Joie de vivre”—the Exuberant Enjoyment of Life—in this all-brick Farmington Estate, elegantly updated with recent interior and exterior renovations, and beautifully positioned on nearly 2 acres and backing to a natural easement for added privacy.
Carpenter Drive portion of Bundoran Farm is a large tract of farm land in southern Albemarle County. Three lots to choose from, each offering stunning views of multiple ridge lines in the distance. Experience unspoiled country at its best with over 90% of the ground reserved for conservation land use. THIS LISTING IS FOR A PROPOSED TO BE BUILT HOME.
Kari Rothamel, ABR, SRES Kari@StrongTeamRealtors.com (434) 962-7265 MLS#550274 $1,795,000
Valorie Easter & Company — Keller Williams Realty email@example.com (434) 260-1885 Valsellsva.com MLS#549396 $1,275,000
Exceptional, 6,500-square-foot European-style manor home with spacious guest cottage, detached garage with office and bath, on a 22-acre private setting with panoramic pastoral and Blue Ridge views, river frontage, and pond. Private but only 10 miles from town.
Extraordinary 10+ acre country estate beautifully located close to town and UVA. Private, tranquil setting showcasing a tastefully restored circa 1860 brick home, guest cottage, and carriage house with 5-bay garage. Excellent outdoor living/entertaining spaces, gorgeous gardens, and splendid mountain views. Additional 6 acres with cottage available.
McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 MLS#541887 $1,995,000
McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS#546393 $2,895,000
Elk Mountain Lodge
Exceptional, 166Âą acre historic estate nestled in southern Albemarle County featuring a timeless, circa 1796 main residence with original details, pool, guest cottage, barns, equipment storage, and other outbuildings. Bucolic setting with rich farmland, springs, and 5-acre lake. Listed on Virginia and National Historic Registers.
Top of Blue Ridge Mountains! 1,000+ acres with circa 1928, 9,000-square-foot stone lodge-type home (up to 11 bedrooms and 6.5 baths) and 3-bedroom guest home. Panoramic views of Rockfish and Shenandoah valleys. Fronts Blue Ridge Parkway, just 3 miles off I-64.
McLean Faulconer, Inc. Steve McLean (434) 981-1863 MLS#543828 $2,895,000
McLean Faulconer, Inc. Jim Faulconer (434) 981-0076 elkmountainlodgeva.com MLS#546756 $4,750,000
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Guests come to early mountain for the wines, but stay for the experience. earlymountain.com