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Vault Field Vineyards

Vault Field Vineyards Vault Field Vineyards is a leading contender for the title of Virginia's newest winery. The tasting room opened September 7th and has already become a favorite destination among the boutique winery-hopping set. First vintage wines from this vineyard have already won Silver and Bronze medals in the Virginia Governors Cup competition, a great indicator that Vault Field is on the right track for producing top quality wines. Varietals include Estate Bottled Reserve Red - a blend of Cabernet Sauvignon, Cabernet Franc and Merlot, Chardonnay, Rose', Conundrum - a fabulous blend of several whites, and Vidal Blanc, released just in time for the holidays.


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2953 Kings Mill Road, Kinsale, VA, US, 22488 Email:
Phone: 804-472-4430 Web:
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We call this a California style Chardonnay because of its toasted oak with citrus aroma, followed by a nutty buttery mouth feel. It was partially fermented in stainless steel tanks, then transferred to French oak barrels and aged for nine months. Serve chilled. This wine pairs especially well with avocado and fresh spinach salads with goat cheese, most any fish but especially with salmon and scallops, and roasted chicken.
This is a blend of several white wines. Which ones? That is the conundrum. This wine is less toasty and buttery than the Chardonnay, is slightly acidic and has fruity aromas. What are those wonderful aromas? Serve chilled. This wine pairs well with most any salads, cheeses, pasta salads, crab cakes, rockfish, oysters, and chicken marsala.
This is a blend of mostly Merlot with Cabernet Sauvignon and Chambourcin. It is medium bodied with aromas of redcurrant, raspberry, apricots and cherries – soft and supple. Serve slightly below room temperature. This wine pairs well with a beef stew, chili, any Italian pasta in a rich marinara sauce with meatballs and sausage, veal or eggplant parmesan, and blackened chicken with green peppers, onions and mushrooms in a garlic alfredo sauce.
  Reserve Red
This is a meritage blend of our estate grown reds –Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot. It is full bodied, rich and chewy with aromas of cherry, blackberry, currants, plum, leather and tobacco. Serve slightly below room temperature. This wine pairs well with any grilled steak, prime rib, venison, lamb, veal, and chicken cacciatore.
This is a rosé that shows exceptional cherry and berry flavors. When it’s too hot outside for a full bodied red, this is the wine for you. Serve chilled or slightly below room temperature. This wine pairs well with ribs, pork, chops, taco salads, chili, and Southern Fried Chicken with creamy gravy.
  Vidal Blanc


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