WINEMAKING & VITICULTURE PHILOSOPHY

Cabernet Sauvignon Grapes

VITICULTURE PHILOSOPHY

Our philosophy at Lost Creek is to let the fruit speak for itself. We seek to make our wines from the fruit of the vineyard and minimize as much intervention in the cellar as possible. We focus on sustainable vineyard practices that utilize organic and minimal environmental impact practices to promote sustainable farming and living soil. We meticulously prune the vineyard through the year to optimize fruit characteristics and ripeness depending on weather conditions during the growing season for each vintage. 

Winemaking Style

Lost Creek's winemaking style is focused on showcasing the fruit of Virginia and using high quality winemaking techniques to produce elegant and complex wines with acidity and fruitiness.  Our Chardonnay is whole-cluster pressed and barrel fermented in French Oak barrels. Our red fruit begins with a 3 day cold soak, followed by a natural primary fermentation and extended maceration. We believe in long slow fermentations, therefore we perform whole berry fermentation so at press time we are still experiencing low levels of fermentation in the French Oak barrels. The wines are barrel aged for 18 months and bottle aged between 6 to 12 months prior to release.

100% LOUDOUN COUNTY, VIRGINIA WINES

All wines from Lost Creek are produced on-site in our winery and hand crafted from 100% Loudoun County, Virginia grapes. Our fruit is harvested from our 16-acre Estate Vineyard as well as from fruit on Short Hill Mountain and in Bluemont, Virginia.