a fanciful day at zephaniah farm vineyard

On a government form that vineyard owners must complete, it asks for the "fanciful name" of your wine, explained Bonnie, owner of Zephaniah Farm Vineyards and wife to the winemaker, as she poured our group a taste of the Three Captains Red.

The fanciful name has a family history: three of the men in the family-owned vineyard have been Captains. Then again, everything at Zephaniah is all in the family. From the family members who help with harvesting to the ones who pour tastings, running the tasting room and vineyard at Zephaniah Farm is a family affair.

Zan and I convinced our friends (and my colleagues) Jess and Staley - and Staley's husband Brian, to come out to a few Leesburg wineries with us this past Saturday to celebrate Jess's birthday. Our first stop was Zephaniah, a new to us winery, and one that we'll be frequenting. It was Jess's first time wine tasting, and Zephaniah might have ruined her. I think it ruined us all!

In addition to the family feeling that made us feel so welcomed, the tasting room is housed in Bonnie and Bill's home (her husband), a house to which she recently found a deed tucked away in a corner drawer from 1818. Bill grew up in the home, and as we all picnicked outside in the garden, a loft barn and vines in our periphery, we wondered aloud, how incredible to grow up here?

The old house is stunning. The owners live upstairs and have converted the entire downstairs into tasting areas. Instead of a typical tasting 'bar,' every single wine tasting is seated - in the library, a former guest room converted into a dining area, or in the larger living room. We were seated in the dining room, a private table that seats 7-8, filled only with our five seats.

The tasting is unlike any other I've experienced. Bonnie started off by saying that she would not be describing the wines for us, and no sense in reading the tasting sheet - leading tasting notes weren't there, either. In her natural, good-natured way, she noted that even she and her husband have vastly different palates, so how could they possibly agree on what notes and flavors are present in each wine? At Zephaniah, they encourage each guest to define the wine themselves, to savor each and pick out what scents are on the nose and tastes are on the body for themselves. We had a great time doing this, and in the process I realized how heavily I rely on written and verbal descriptions to encourage me to smell and taste what I do. In the six-wine tasting, I learned to trust my palate more than in all the wineries I've been to before.

And the wines... are spectacular. All five of us enjoyed nearly every single one, with a few clear-cut winners at our table. The 2012 Rose, a blend of Cabernet Franc and Chambourcin, and made in the classic French style, is dry and crisp, with a hint of oak and enough body to hold up on its own or with food. We also collectively loved the 2010 Cabernet Franc, a perfect summer red that Bonnie suggested pairing with sauteed portobello mushrooms. (In fact, she mentioned at least 3 wonderful food pairings that had us all salivating and hoping for an invitation to dinner!)

Finally, we all somewhat surprisingly loved their Sangria. This sangria isn't your typical fruit-flooded, sweet concoction. This sangria is made with the Three Captains Red blend and tastes like wine. It's a wonderful, deep red sangria that's only made fruity with citrus. Bobbie and Bill created the sangria when their son "married into a beer family." They needed a middle ground for the two parties at the wedding, which was held on the property.

Going out on a blind limb, Zander and I purchased a bottle of their 2012 Viognier. It wasn't available for tasting because there are only 3 cases left. Bonnie described it as dry and gave me a thumbs up that convinced me I have to try it. When we open it, I'll let y'all know how it is. I have a feeling I'll be running back to get more before those 3 cases are gone.

Speaking of food pairings and Viognier, Bonnie suggesting sauteeing shiitake mushrooms with olive oil and viognier and serving it over basmati rice. I'm not sure I will let any of this bottle go into that pan, but doesn't that sound divine?

We were so enamored of the wines, the relaxing experience, the property, and Bonnie and Bill themselves, that Zan and I asked if they have a wine club.

"No," Bonnie said, smiling at us. "I feel like I'm pouring wine and having fun, not trying to sell."