Recently opened in 2009, the tasting and hospitality center at Sweely Estate Winery boasts scenic vineyard views from the attached open-air terrace. As guests take in the sights of the nearby Blue Ridge Mountains, Sweely’s winesperts pour a medley of fine French-style wines, including reds aged in French oak barrels and whites enhanced by premium grapes in gravity flow. Compare and contrast the fermented flavors with the accompanying cheeses, then apply the included $10 credit toward a bottle of memories such as the refreshing Sweely Estate pinot gris ($16), graced with palate-tickling notes of green apple and citrus, or the Sweely Estate merlot ($20.95), swirled with mixed berry and minty overtones.
Originally from Greece, the Papadopoulos family has millennia of winemaking in its history. You could even say that wine is in their blood, and not just as a figure of speech. On their 50-acre grounds at Molon Lave Vineyards, the family combines a traditional European winemaking style with its estate-grown Virginia grapes. In addition to the usual suspects—cabernet sauvignon, chardonnay, pinot grigio—Molon Lave crafts Kokineli, a traditional Greek rosè table wine infused with dry herbal notes. Oenophiles kick back to sample the winery's offerings in two tasting rooms, on a wraparound patio, or on a three-tiered outdoor pavilion dedicated to the Greek god of patio furniture.
Like the tail feathers of its peacock mascot, Narmada Vineyards is best described by the colors on display at the 51-acre winery. Foremost is the verdant green of the vines, contrasted with the purple grapes and clear blue of the neighboring lake. Then there are the wines themselves, ranging in hue from deep burgundy to bright peach. And finally, there's the metallic sheen of the winery's numerous awards, an avalanche of gold from contests such as the San Francisco International Wine Competition.
Of course, a winery can't thrive on looks alone. Combining a background in chemistry with her discerning taste, winemaker Sudha Patil concocts a range of reds, whites, and dessert wines that pair readily with food. The majority of the winery's ingredients are grown on the property, with the remainder sourced from Virginian growers. These handcrafted vintages, producing a modest 3,000 cases per year, are poured inside a rustic tasting room decorated with leather couches, hardwood furniture, and large windows.