TASTING NOTES

The nose exhibits refined notes of cinnamon, coconut, and cigar box. The palate pleasantly surprises you with more fruit than you would expect; like candied cherries, raspberries, freesia, figs, butterscotch, and wild strawberries. Some savory elements come into play like graphite and white pepper, adding a level of complexity to this playful wine. The beautiful expression of Six Wicket’s terroir shines. Pair with prime rib with rosemary, roasted duck, venison, or any red meat with some spices. Unfined and unfiltered.

TERROIR

The Cabernet Franc in this blend was grown in the Middletown Valley in Myersville, MD at Six Wicket Vineyard at 975 feet in elevation on weathered greenstone soils. The Cabernet Sauvignon was grown at Cool Ridge Vineyard at Cool Ridge Vineyard in Hagerstown, MD on weathered limestone soils.

VINTAGE

The 2020 growing season greeted us with a few frost scares, including one on Mother’s Day. June was relatively dry and sunny, allowing for ideal pollination which resulting in uniform clusters and fruit set. So far so good. Then comes July and August which was full of rain, resulting in excess vigor, delaying veraison (i.e., the onset of ripening). This resulted in a later season, which was further disturbed by Hurricane Delta, which forced untimely picking decisions. Overall, a difficult growing season, but one that tells a story. The wines from this vintage are softer and lighter than average, but still present a unique elegance that we embrace.

WINEMAKING

93% Cabernet Franc, 7% Cabernet Sauvignon. Fermented in 60 gallon tanks. Aged in 70% brand new American oak barrels for 20 months. Bottle in May 2022.

TASTING NOTES

A graceful vintage with a gorgeous nose – we think it’s the perfect precursor to get us all ready for spring. Showcasing beautiful crunchy red fruit, cranberry, lilac, & black pepper. The wine itself has a delicate frame featuring red cherry, met with graphite and dried herbs.

TERROIR

Estate grown on our steep hillside on a southern aspect. Our Estate vineyard has two distinct soil types: The top half of the hill is moderately deep and excessively drained, composed of residual soils weathered from micaceous crystalline rocks, such as phyllite and schist. These rocky soils create wines with structure, muscle, and ripeness. The bottom half of the hill has limestone based soils that are very deep, moderately well drained, primarily composed of weathered gravel and channery clay loam. These heavier soils produce electric, fresh, and herbaceous wines. This Syrah is grown in equal parts of each soil type.

 
VINTAGE

The 2022 vintage was considered a very good vintage: with a cool month of September with virtually no rain, allowing for an optimal harvest.

WINEMAKING

100% estate grown. 95% Syrah co-fermented with 5% Viognier. Co-fermented in 1 ton open top bins. It was aged in 50% new French oak for 10 months. Unfined and Unfiltered.

TASTING NOTES

An Italian grape variety that found a perfect home in Maryland. With freshly brewed espresso on the nose, this medium bodied wine has notes of pomegranate, grilled black plum, bramble, smoke, cedar, and dill. Jalapeno pepper and baking spices linger on the finish. Pair with ricotta ravioli, steak fajitas, or smoked brisket. Unfined and unfiltered.

TERROIR

Grown in the Middletown Valley in Myersville, MD at Six Wicket Vineyard at 975 feet in elevation. The site here has well drained residual soil that derives from weathered Catoctin greenstone. These more silt/loam based soils produce more electric wines with vibrant acidity and liveliness.

VINTAGE

The 2020 growing season greeted us with a few frost scares, including one on Mother’s Day. Fortunately for us, our hillside protected us from this freeze, as the cold air pushes down away from our vines. June was relatively dry and sunny, allowing for ideal pollination which resulting in uniform clusters and fruit set. So far so good. Then comes July and August which was full of rain, resulting in excess vigor, delaying veraison (i.e. the onset of ripening). This resulted in a later season, which was further disturbed by Hurricane Delta, which forced untimely picking decisions. Overall, a difficult vintage. Nothing like 2018, but nevertheless, one that tells a story.

WINEMAKING

This Teroldego was fermented in 225L barrels, and then transferred to 80% new American oak where it aged for 9 months.

TASTING NOTES

A wine of structure, finesse, and balance. Blended with structure and complexity in mind, the Cabernet Franc provides the wine with elegance and silky tannins, along with savory aromas of graphite, cassis and dried roses. Merlot brings forth energy, youthfulness, and freshness. While Petit Verdot graces the wine with a touch more body, power, and density. The subtle notes of butterscotch indicate well integrated oak. Unfined and unfiltered.

TERROIR

The Cabernet Franc used in this blend (74%) is estate grown on our steep and highly exposed amphitheater of a hillside. Prevailing winds from the Catoctin Mountains together with our mosaic of slate and limestone based soils make for a unique terroir. The soils at Catoctin Breeze are excessively drained, shallow, and very rocky; composed of primarily weathered phyllite and schist, but also include pockets of gravel, sand, and clay. The Merlot and Petit Verdot were grown at Six Wicket Vineyards in the beautiful Middletown Valley at nearly 1000 feet in elevation. The higher elevation together with more silt/loam based soils produce more electric wines with vibrant acidity and liveliness.

VINTAGE

The 2021 growing season started beautifully with lower- than-average rainfall, which put some desired stress on the vines. We approached veraison (early August) cautiously optimistic as the vines began putting all their energy into ripening fruit. Dry conditions enhance this; by signaling the vine to shut down its vegetative (leaf) growth and focus on putting their energy into the fruit. Late August and early September brought us some untimely rainfall. However, with the warmer season overall, fruit ripened earlier than usual, allow us to dodge some incoming storms. Ideal ripeness was ultimately achieved, resulting in a vintage full of unique personality, and one we are very proud of.

WINEMAKING

A blend of estate grown Cabernet Franc (74%), with Merlot (14%) and Petit Verdot (12%) grown at Six Wicket Vineyards 12 miles west of Catoctin Breeze. Fermented in one ton open top bins and then transferred to 75% new French and American oak where it aged for 20 months. Unfiltered.

TASTING NOTES

Beautiful, fresh, and vibrant nose full of strawberries, black cherry, rose petals, licorice, and graphite. The palate is very youthful and plush, exhibiting notes of juicy red fruit and plum skin. The soft tannins are in balance with the light body and delicate structure. Pair with salmon or any kind of pasta. Unfined and unfiltered.

TERROIR

Grown in the Middletown Valley in Myersville, MD at Six Wicket Vineyard at 975 feet in elevation. The site here has well drained residual soil that derives from weathered Catoctin greenstone. These more silt/loam based soils produce more electric wines with vibrant acidity and liveliness.

VINTAGE

The 2021 growing season started beautifully with lower than average rainfall, which put some desired stress on the vines. We approached veraison (early August) cautiously optimistic as the vines began putting all of their energy into ripening fruit. Dry conditions enhance this; by signaling the vine to shut down its vegetative (leaf) growth and focus on putting their energy into the fruit. Late August and early September brought us some untimely rainfall. However, with the warmer season overall, fruit ripened earlier than usual, allow us to dodge some incoming storms. Ideal ripeness was ultimately achieved, resulting in a vintage full of unique personality, and one we are very proud of.

WINEMAKING

After the fruit was picked, it was kept in a cold room overnight, then destemmed and put into one ton open top tanks for fermentation. After fermentation, the wine was aged in 20% brand new French oak barrels, and 80% neutral oak for 10 months. Bottled in August 2022.

TASTING NOTES

Medium ruby in color with expressive notes of plum, wild strawberry, and pomegranate on the nose. Juicy acidity with plush tannins. The palate showcases notes of black cherry, vanilla, graphite, and baking spices. The wine is comprised of 86% Cabernet Franc, 7% Merlot, and 7% Teroldego. The wine was aged in 70% brand new French and American oak barrels, and 30% neutral oak for 10 months. Pair with summertime barbecue chicken and roasted vegetables.

TERROIR

Six Wicket Vineyards is located in Myersville, MD, and sits in the beautiful Middletown Valley at 975 feet. The site here has well drained residual soil that derives from weathered Catoctin greenstone. These more silt/loam-based soils produce more electric wines with vibrant acidity and liveliness.

VINTAGE

The 2021 growing season started beautifully with lower than average rainfall, which put some desired stress on the vines. We approached veraison (early August) cautiously optimistic as the vines began putting all of their energy into ripening fruit. Dry conditions enhance this; by signaling the vine to shut down its vegetative (leaf) growth and focus on putting their energy into the fruit. Late August and early September brought us some untimely rainfall. However, with the warmer season overall, fruit ripened earlier than usual, allow us to dodge some incoming storms. Ideal ripeness was ultimately achieved, resulting in a vintage full of unique personality, and one we are very proud of.

WINEMAKING

After the fruit was picked, it was kept in a cold room overnight, then destemmed and put into one ton open top tanks for fermentation. After fermentation, the wine was aged in 70% brand new French and American oak barrels, and 30% neutral oak for 10 months. Bottled in August 2022. Unfined and unfiltered.

TASTING NOTES

A warm weather favorite, our sophisticated 2022 Rosé greets you with a floral cherry blossom and juicy watermelon. Complexity ensues with notes of strawberries & cream. A medium body, medium tannin vintage with refreshing acidity and a good finish.

TERROIR

Six Wicket Vineyards in Myersville, featuring a well drained residual soil that derives from weathered greenstone.

VINTAGE

Late winter, cool and dry spring with explosive flowering season. Summer rains break for ideal ripening conditions allowing for optimal harvest times. 2022 was one of the best vintages we’ve had in a 10 year period.

WINEMAKING

100% direct pressed whole cluster Cabernet Franc. Aged in tank, sur lie, for about 3 months. Bottled February 2023. Direct press Rosé helps the wine maintain extra freshness and purity as a result of the minimal skin contact. Ageing on the lees offers an additional layer of complexity and terroir.

TASTING NOTES

Made from the premium quality light press juice of estate grown Chardonnay, this wine is the purest expression of Catoctin Breeze. With its elegant frame, this wine instantly refreshes your palate with rich notes of green apple, citrus, and a youthful minerality full of nervous verve. The wine carries into subtle notes of vanilla and brioche, but only for a second, before bright flavors of meyer lemon steal the show. A wine of terroir and restraint with a long juicy finish. Pair with roast chicken or lemon pesto gnocci.

TERROIR

Estate grown on our steep hillside on a southeastern aspect. Our Estate vineyard has two distinct soil types: The top half of the hill is moderately deep and excessively drained, composed of residual soils weathered from micaceous crystalline rocks, such as phyllite and schist. These rocky soils create wines with structure, muscle, and ripeness. The bottom half of the hill has limestone based soils that are very deep, moderately well drained, primarily composed of weathered gravel and channery clay loam. These heavier soils produce electric, fresh, and herbaceous wines. This Chardonnay is grown in equal parts of each soil type.

VINTAGE

The 2021 growing season started beautifully with lower than average rainfall, which put some desired stress on the vines. We approached veraison (early August) cautiously optimistic as the vines began putting all of their energy into ripening fruit. Dry conditions enhance this; by signaling the vine to shut down its vegetative (leaf) growth and focus on putting their energy into the fruit. Late August and early September brought us some untimely rainfall. However, with the warmer season overall, fruit ripened earlier than usual, allow us to dodge some incoming storms. Ideal ripeness was ultimately achieved, resulting in a vintage full of unique personality, and one we are very proud of.

WINEMAKING

After grapes were picked and sorted on the vine, they were chilled in a cold room overnight. Pressed whole cluster, with only the light press juice being used for this wine. Primary fermentation took place in 100% new French oak at warmer temperatures. No malolactic fermentation in order to maintain the integrity of the vibrant acidity that we enjoy. Lees stirring was held at a minimum in order to preserve freshness and vibrancy. Aged in 100% new French oak for 3 months. Bottled January 2022.

TASTING NOTES

Dark ruby in color, with a noticeable viscosity. The nose welcomes you with rich notes of dark chocolate, ripe black berries, and almonds. The palate explodes with luscious flavors of chocolate covered figs, nutmeg, and walnut. The silky texture enhances the fruity and nutty finish, which lasts for minutes! Enjoy this fortified dessert wine with blue cheese or chocolate cake with raspberries. Unfined and unfiltered.

WINEMAKING

After the wine finished fermentation, it was fortified with CBV grape spirits distilled by McClintock Distillery in Frederick, MD. Shortly after, we added a sweetening component to achieve 10% residual sugar. The wines have been ageing in barrel, oxidatively by design, since November of 2020 under the “solera” system. The general idea of this system is bottling small portions of wine, and then top off with new wine called the “sobretabla”. In theory, the solera bottled 100 years from now will still have remnants of wine from today. Hence to the “Vitalício” name, which means “lifelong” in Portuguese.