The Barns at Hamilton Station Vineyards 2014 Cabernet Sauvignon places first in the 2017 Governor’s Cup Awards.
In prepared remarks, Gov. McAuliffe said, “I’m excited to see The Barns at Hamilton Station Cabernet Sauvignon win this year’s Governor’s Cup. Andrew and Maryann Fialdini are seeing the results of eight years of planning and hard work come to fruition. My congratulations to them on this outstanding wine and for their success with their winery.”
Andrew Fielding stated, “Our team is especially proud of this wine. It is a classic Virginia Cabernet Sauvignon. Perfectly balanced, and has mature tannins that are ripe but not overly extracted; and it has nice acidity.” said Michael Shaps, the winemaker for the winning wine. “The fruit comes from mostly Carter’s Mountain with some additional fruit from Mount Juliet vineyards. Carter’s Mountain has southwest exposure, constant breezes, great drainage and a slightly cooler climate to retain nature acidity.”
Located in Leesburg, just off Route 7 in the town of Hamilton, The Barns at Hamilton Station Vineyards is a boutique winery. Opened in 2012, the operation is owned and run by the Fialdini family. The wines are curated by Micheal Shaps.
Of the 494 entries 12 wines are chosen to grace the Governor’s Cup Case each year. This year together with the winner in the 2017 case are the following:
- Barboursville Vineyards 2013 Paxxito
- Breaux Vineyards 2012 Meritage
- Horton Vineyards 2015 Viognier
- Ingleside Vineyards, 2014 Petit Verdot
- Jefferson Vineyards, 2014 Petit Verdot
- King Family Vineyards, 2014 Loreley
- King Family Vineyards, 2014 Petit Verdot
- Michael Shaps Wineworks, 2014 Meritage
- Valley Road Vineyards, 2014 Petit Verdot
- Veritas Vineyard and Winery, 2014 Petit Manseng
- Veritas Vineyard and Winery, 2014 Petit Verdot Paul Shaffer 6thEdition
The Governor’s Cup competition is a result of a partnership among the gubernatorial-appointed Virginia Wine Board (VWB), the Virginia Vineyards Association (VVA), and the VWA, which owns and manages the competition. Any wine made from 100% Virginia fruit was eligible for the competition. All entries included an affidavit with a certification of 100% Virginia fruit and vineyard particulars, including grower names and location, as well as information on alcohol, acidity or basicity (pH), and residual sugar.
With more than 280 wineries in the region, the Virginia’s wine industry continues to be at the forefront of the states agricultural sectors. The wine industry contributes $1.37 billion to Virginia’s economy and is responsible for more than 8,000 jobs in the state, according to a recent economic study.