"I’ll always remember my first drive to Lovingston, when the shadows of the trees fell across 29 in stripes and had the effect of setting an almost zen-like tone by the time you reached the vineyards. 


It was just before Spring when I turned onto the property, and you you could feel the new growth practically bursting just beneath the soil. You could see the first hints of an insatiable bud break barely piercing through the seemingly lifeless vines. 


It’s this tension and energy just beneath the surface that I’ve always felt at Lovingston, and in the Lovingston wines. A furious crucible of creation, tempered by an ancient landscape. 


I’ve been gladly pouring and consuming these wines since at least 2006 when we carried them on the wine list where I worked at the time (Fleurie Restaurant). Those were the early days of Virginia wine, when it was difficult to sell local wine, purely because they lacked the Provenance of California or France. But times have surely changed. By 2015, Virginia wines had a rabid demand, with most Charlottesville visitors looking for local wines. And Lovingston has always been special among the available high quality selections. These wines have long been a staple on the wine list of any restaurant worth eating at. 


There is a dedication to the vineyard and land that you don’t see at most other vineyards. Just imagine the grit it took to plant that steep hill behind the winery, and the plot in front of the homestead. Also imagine the precision that goes into making the house staples like the delightful Rotunda Red. 


Lovingston has also pioneered some fascinating Virginia wines, such as Pinotage and Petit Manseng. The team of people they attract could be described as curious inventors, keen to shape a new chapter in the story of Virginia wine. 


The Pucketts— the family who brought this project to life— have created something truly special, and I hope the wine tradition at this special place continues, and with a similar spirit of quality wine. 


This winery came to be in a time when a new Virginia cuisine emerged— one that blended local epicurean delights like fried chicken and trout, and historic echoes of BBQ, with new products like soft shell crabs and top-farmed oysters from The Chesapeake Bay watershed, and cheeses and meats from local boutique farms. As Virginia agriculture shifted its identity, so too did Virginia wine, with the help of wineries like Lovingston. 


The wines from Lovingston don’t exist in a vacuum.  They are a part of this dynamic Virginia cuisine that continues to explore the bounty of the Blue Ridge Mountains and the Chesapeake, and our extremely ancient soils in central Virginia. 


There is a sacredness to these wines that resonate through the bottle, through the glass, and ultimately, into the world beyond. These wines define and encapsulate an important juncture in the story of Virginia wine, as a new era emerges...."

Errin Scala