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Jefferson Vineyards

Jefferson Vineyards Continuing in Jeffersons tradition, we produce nationally recognized wines from European varieties. Hours: Jefferson vineyards is open daily from 11 am to 5 pm, tours are conducted daily, on the hour, between 12 and 4 pm.

From Washington DC: Route 66 West to 29 South to Charlottesville. In Charlottesville take 250 West bypass to I-64 East towards Richmond. Exit 121A off I-64 (Route 20 South towards Scottsville). Immediately past the first traffic light take a left on Route 53. We are three miles on the right. From Richmond: Take I-64 to Charlottesville. Exit 121A off I-64 (Route 20 South towards Scottsville). Immediately past the first traffic light take a left on Route 53. We are three miles on the right.

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Address Web Social
1353 Thomas Jefferson Parkway, Charlottesville, VA, US, 22902 Email:
Phone: 800-242-3042 Web:
Fax: 434-977-5459
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  Cabernet Franc
Vintage 2004. One of the most adaptable grapes to Virginia's humid summers, our Cabernet Franc is a dark, sumptuous wine showing hefty palate weight. Aromas of red berries and dominate the nose while the palate shows similar fruits and spice balanced by moderate acidity and soft, light tannins. This wine pairs nicely with chicken, pasta and light beef dishes. Our Cabernet Franc may also be served slightly chilled.
  Cabernet Sauvignon
Vintage 2003. A good hearty Cabernet Sauvignon, the 2001 edition of this perennial crowd-pleaser shows classic varietal characteristics: aromas of cherry, cassis, oak and spice, with flavors of ripe blackberry, toasted oak and tobacco. The addition of 7.5% each of Merlot and Cabernet Franc help round out those classic flavors to create a seamless, very drinkable wine to be served with hearty grilled meats.
  Cabernet Sauvignon Vinland Estate
Vintage 2001. This selection of the four most outstanding barrels from our Vinland Estate vineyard has proven one of the most elegant Cabernet Sauvignons we have ever produced. Harvested from eighteen year old vines, the concentrated flavors are enhanced by fifteen months of aging in French and American oak barrels, and are unfined and unfiltered. This wine has a soft, lovely balance of raspberry, cherry, toasted oak, tobacco, and a hint of chocolate that lingers on the palate. Drink over the next three to five years.
100% barrel fermented in French oak and aged “sur lies.” A blend of 80% Chardonnay and 20% Viognier, this wine exhibits wonderful balance and is a testament to the virtues of these varietals. The Chardonnay, fermented with a natural yeast, offers rich butterscotch and apple flavors, while the Viognier counters with hints of peach and pear and beautiful floral aromas. We recommend opening this wine an hour before drinking to allow the nose to develop fully. Serve with pasta, fish or lighter meat dishes.
  Chardonnay Fantaisie Sauvage
Vintage 2001. 100% barrel fermented in new French oak. This 2001 Fantaisie Sauvage marks our sixth release of a wild yeast Chardonnay. Produced by the same means as the 2000 vintage, this new release exhibits increased aromas, fuller body and a balance that comes from one of the best Virginia vintages ever. This native yeast winehas bold aromas of both tropical fruit and butterscotch. Aged entirely in new oak, a rich toasty flavor underlies the fruit. This is an ideal wine for aging and should reach maturity within one to three years.
  Chardonnay Reserve
Vintage 2006. The Chardonnay Reserve bursts from the glass with aromas of spicy ripe apples and pears. The palate shows similar flavors -- crisp apples and pears, the spiciness of sur lies aging and a tingle-on-your-tounge finish. The 2003 vintage produced wines of high acidity and the Chardonnay Rsv is no exception. Just over 40% of out total Chardonnay Harvest made it into the Reserve, amounting to just 560 cases.
  Estate Reserve
50% Merlot, 22% Petit Verdot, 18% Tannant, 10% Malbec. [Vintage 2001 -- Wine Spectator: 85 points] Vintage 2002. The Estate Reserve represents the heart and soul of Jefferson Vineyards and is produced only in the best vintages ('97, '98, '01 & '02) and only from fruit grown on our property. It is truly the best of what we do and consistently ranks among the finest wines produced in Virginia. The Petit Verdot and the Tannant give the backbone and structure, while the Merlot and Malbec add dark fruits the balance and flavor. The flavors of the grapes were enhanced by fourteen months of aging in French and American oak. It is a wine noted for its complexity and long finish, with flavors of cassis, blueberry, bacon, toast and chocolates. Pairs well with heavy red meats and can be enjoy over the next five to seven years. 195 cases.
Vintage 2004. Our 2004 Gewürztaminer exhibits prime characteristic of this exciting varietal. The wine shows aromas of white flowers and citrus, with spice at the end, backed by honey and a hint of bitterness. The fresh fruit aromas and clean and inviting palate match well with seafood, light poultry and pasta. This wine can be enjoyed now and within a year of its release.
  Jefferson’s Own Terre Rouge
Vintage 2006. A steel-aged blend of Cabernet Sauvignon (70%) and Chambourcin (30%), our Terre Rouge is an extremely fruit-filled and versatile red wine. Rich, round cherry flavors dominate the palate with just the slightest hint of pepper on the finish. Grown in the red clay of Virginia, this wine exhibits dark hues and an earthy, fruity nose. The Terre Rouge can be served chilled or at room temperature and is a perfect match for almost any meal. Drink now or within one year of its release.
  Jefferson’s Own Vin Blanc
Jefferson's Own Vin Blanc is a non-vintage, semi-dry blend (1.5% residual sugar) of Chardonnay (35%) Viognier (10%), and Vidal (55%), barrel fermented and aged for six months. The Chardonnay lends hints of butter and a backbone of oak, which are complemented by the tropical fruit flavors of the Vidal Blanc. This wine shows nutty, vanilla flavors, orange peel and pineapple. A hint of lemon and raisin complete this unique wine. Ideal for poultry, seafood, pasta, cheese and fruit.
  Jefferson's Own Clairet
Vintage 2006. The classic dry French rose', made from the bleeding of the red wine tanks at the beginning of their fermentation. The combination of Merlot and Cabernet Franc create a lovely aromatic profile and full flavored palate, making this 55 case production one of the treats of our Spring portfolio. Pairs beautifully with appetizers of all sorts.
  Johannisberg Riesling
Vintage 2004. OurJohannisberg Riesling is a perfect match of acidity and sweetness. The bold fruit flavors that are typically associated with Riesling wines are enhanced by the mild sweetness of 3% residual sugar. This wine offers rich apricot and grapefruit aromas with honey and lemon flavors on the palate. We suggest drinking this wine within one year of its release and serving it with oriental cuisine, shrimp and poultry.
Vintage 2001. Our 2001 Klevner, an old Alsatian term for “blend,” is comprised of approximately one-third Pinot Gris and two-thirds Riesling, with a small amount of Muscat grapes. Flavors of honeysuckle abound in the foundation of Riesling, while the Pinot Gris adds length and tropical notes with a hint of nuttiness. The fresh fruit aromas and clean and inviting palate match well with seafood, light poultry and pasta.
  Late Harvest Vidal Blanc
Vintage 2002. Our Late Harvest Vidal Blanc is a delightful dessert wine that pairs well with various types of cuisine. The abundant bouquet of toast and tropical fruit gives way to a palate rich in orange, pineapple and caramel. Balanced by good acidity and a lengthy finish, this wine pairs beautifully before dinner with fruit and strong cheese, or as an after dinner wine with light cream-based desserts such as creme brulee and panna cotta.. Note: The Late Harvest Vidal Blanc is peaking; we recommend that it be consumed within the next three to six months.
50% Merlot, 35% Cabernet Franc, 8% Cabernet Sauvignon, 5% Petit Verdot, 2% Malbec. Vintage 2003. Consistently one of our most popular wines, our Meritage is a careful blend of all five noble grapes of Bordeaux, which yields a mouth filling burst of red fruit followed by a lengthy and elegant tannic finish, much like a wave washing up on a beach. With a medium-weight body, the wine is imminently drinkable on its own but absolutely thrives when paired with well-herbed red meats.
Vintage 2003. Our Merlot exhibits good varietal fruits balanced by moderate acidity and tannins. The soft mouthfeel and tannic structure are complimented nicely by 6 months in French and American oak. Bright red fruit flavors round out the palate of this extremely smooth cuvee. Drink over the next two years with beef and pasta or hearty poultry.
  Merlot Reserve
Vintage 2002. Made only in the best vintages, this second edition of our Merlot Reserve benefitted from a three week maceration, which enhanced the tannic structure of the fruit, while malolactic fermentation added a silky quality to the palate. Fourteen months in French and American oak mellowed the blend considerably, creating a soft, lush wine showing strong flavors of Provencal herbs, ripe cherry and dark chocolates that should improve nicely over the next three years. 190 cases.
  Petit Verdot
Vintage 2002. Made only in the best vintages, this second edition of our 100% Petit Verdot is a unique and powerful cuvee that is soft rich and round on the palate yet finishes with an enormous tannic grip. It is unfined and unfiltered to preserve the very essence of the grape. The wine exhibits flavors of orange flowers, cassis, black currant, toast, bacon fat and rosemary and thyme. It pairs well with heavily sauced game and red meats, and can be enjoyed now or over the next five years. 90 cases.
  Pinot Gris
Vintage 2006. Our 2006 Pinot Gris is the product of a careful harvest in which only the finest grapes were selected for fermentation. The resulting wine exhibits subtle aromas of melon, peach and apricot, backed by honey and a slight touch of nuttiness. On the palate the fruit is fresh and bright. This is a wine that can be enjoyed within a year of release with seafood, light poultry and pasta.
Vintage 2006. This wine is an elegant expression of Viognier's potential in Virginia and is made using only the wild yeast native to the grape skins. White flowers and apricots dominate the nose, combined with more subtle aromas of honeysuckle and mint. Twenty days of fermentation yielded great complexity and depth in the palate, delivering smooth, well-integrated flavors of apricots, mint and dry almonds complimented by the spiciness typical of sur lies aging.


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