Recently I spent a couple days traveling the backroads of the Shenandoah Valley into the Appalachian Highlands visiting as many craft beverage establishments as possible. This endeavor included four wineries in the Shenandoah Valley, two breweries in the Appalachian Highlands, and a couple cider houses within both regions. Here's the story. 
The Shenandoah Valley is a 140–150 mile long and 25 miles wide geographic corridor located in western Virginia and the eastern panhandle of West Virginia. It is bounded to the east by the Blue Ridge Mountains and to the west by the Allegheny Mountains. Plus, the valley floor is bisected by Massanutten Mountain, a 50-mile ridge that splits the valley into sub-valleys and separates the north and south forks of the Shenandoah River. The region features karst topography with limestone bedrock that creates fertile soil, sinkholes, and extensive cave systems.
Grape growing in the Shenandoah Valley is shaped by the region’s position between the Allegheny Mountains and the Blue Ridge. These ranges create a rain shadow that results in lower annual precipitation compared to other parts of Virginia. Lower humidity reduces disease pressure, which can allow growers to extend the growing season when conditions permit. Vineyard elevations commonly range from roughly 900 to 1,500 feet, contributing to cooler nighttime temperatures. Soils in the area include limestone, shale, and loam, which drain efficiently and support varieties that benefit from moderate fertility and consistent water management. Like the rest of the Commonwealth, Chardonnay and Cabernet Franc are popularly planted grapes, but the cooler climate is also suitable for Riesling, Sauvignon Blanc, Albarino, Seyval Blanc, and late‑ripening vinifera varieties such as Petit Verdot and Cabernet Sauvignon.
From Cave Ridge Vineyard, it was time for the longest segment, 70+ miles south to Raphine. Having plenty of time, I took the more scenic Route 11 most of the trip, jumping onto Route 81 to avoid the traffic through downtown Harrisonburg and Staunton. Rockbridge Vineyards and Brewery is located in the southern portion of the Shenandoah Valley and has operated since 1992 under the direction of winemaker Shep Rouse. The property sits within a landscape of rolling farmland and limestone‑influenced soils typical of the Valley, and over several decades the estate has expanded its plantings to include vinifera and hybrid varieties suited to the region’s climate. Riesling, Cabernet Franc, Chardonnay, Traminette, and Pinot Noir form part of the core vineyard holdings. More recently they added a brewery and cider program -- creating a combined wine, beer, and cider facility that should be attractive to all craft beverage lovers.
I've tried several of their wines throughout the years and in fact served their St. Mary’s Blanc at our wedding. The wine is named for the St. Mary’s Wilderness, Virginia's largest designated wilderness area, encompassing approximately 10,000 acres (specifically 9,826 to 10,090 acres) of rugged terrain in the Blue Ridge Mountains. The current vintage is 100% Vidal Blanc and fermented to create a dry citrus profile. Looking forward to celebrating an anniversary with a new bottle.
So instead of wine, I opted for a flight of three beers and one cider. This flight started with their flagship Pale Ale which is based on Sierra Nevada's legendary Pale Ale. Expect a decent amount of citrus and pine at the front and tail. The Robust Porter followed which has that classic dry roasted and chocolate profile. The downfall, in my opinion, was the over abundance of hops. Their Coffee-Milk Stout batted third in the lineup and is a collaboration with Crucible Coffee Roasters. A solid beer; love the lactose. The final pour, and my favorite, was the Rock Dry Cider. They nailed this blend of Winesap and Golden Delicious apples; a cider that is dry, yet flavorful with a balanced tartness and acidity. Unfortunately their canning machine was out of service. Moving into the wine tasting bar I was able to sample two of my favorite Rockbridge expressions, the 2018 DeChiel Reserve Riesling and DeChiel Reserve Pinot Noir. Riesling has been a long‑standing focus at Rockbridge, and the estate’s plantings benefit from the Valley’s cooler nights and well‑drained soils. The estate grown 2018 DeChiel Reserve Riesling has .5% residual sugar, aged in stainless steel, and shows the age ability of the grape variety - a feature that is under appreciated. Expect orchard fruit, citrus, and firm acidity. Pinot Noir is less commonly planted in Virginia due to the state’s humidity and disease pressure, but the Shenandoah Valley’s lower rainfall and cooler nights make it one of the few regions in the state where the grape can be grown with consistency. The DeChiel Reserve Pinot Noir is produced from estate fruit and shows the lighter color and moderate tannin typical of the variety.
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