Old Westminster Winery Carta

Tasting Room Menu

• 2015 Pét-nat Grüner Veltliner

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  Naturel, Grüner Veltliner Pétillant Naturel, Grüner Veltliner We are pleased to present this sparkling Grüner Veltliner grown on a limestone hillside in western Maryland. A timely harvest on September 8, 2015 captured beautiful, ripe flavors and balanced acidity from the vineyard. 94 cases hand bottled September 23, 2015. Fermentation finished in this bottle, aged on the lees and disgorged on demand; no dosage.
• 2015 Pét-nat Albariño

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  Naturel, Albariño Pétillant Naturel, Albariño We are pleased to present this sparkling Albariño grown in our Home Vineyard. A timely harvest on September 2, 2015 captured bright character and bracing acidity from the vineyard. 34 cases hand bottled September 19, 2015. Fermentation finished in this bottle, aged on lees and disgorged on demand; no dosage.

• 2014 Home Vineyard, Chardonnay 4 opiniones

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  This Chardonnay, grown in channery loam soils overlaying a bedrock of greenstone schist, offers bright aromas and rich complexity. A timely harvest on September 23rd captured brisk acidity from the vineyard. Fermented with native yeast in a mix of 75% stainless steel and 25% French oak. 210 cases bottled April 23, 2015.
• 2014 South Mountain, Viognier

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  This Viognier, grown in the rocky foothills of Maryland’s South Mountain, offers vibrant aromas and silky texture. A timely harvest on September 25th captured balanced natural acidity from the vineyard. Fermented with native yeast in stainless steel to preserve delicate aromas. 97 cases bottled April 23, 2015.
• 2014 South Mountain, Greenstone

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  A bright blend of 65% Sauvignon Blanc and 35% Viognier grown in the rocky foothills of Maryland’s South Mountain. The resulting wine is vibrant, aromatic and captivating. Crafted with minimal intervention and fermented with native yeast in stainless steel. 76 cases bottled April 23, 2015.
• 2014 Two Vineyards, Albariño

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  This Albariño is grown in two distinct Maryland vineyards: our Home Vineyard, characterized by channery loam soils overlaying greenstone schist, and the Antietam Creek Vineyard nestled in limestone hills overlooking the American Civil War battlefields. Fermented with native yeast in stainless steel. 130 cases bottled April 23, 2015.

• Revelry, First Edition

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  We are pleased to present Revelry – a lively combination of barrel-aged rosé and grippy red wine. Produced from Bordeaux varieties grown in the hills of northern Maryland, this wine offers vibrant aromas and bright character. Crafted with minimal intervention and aged in French oak barrels for up to thirty months. 304 cases bottled April 23, 2015.
• 2013 Home Vineyard, Cabernet Franc 1 opinión

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  This Cabernet Franc, grown in channery loam soils on our family farm, offers an authentic expression of this variety’s earthiness and complexity. A timely harvest on October 6th captured balance from the vineyard. Crafted with minimal intervention and aged in French oak barrels for eighteen months. 62 cases bottled April 23, 2015.
• 2013 Cornerstone

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  We are pleased to present Cornerstone – a vibrant fusion of 66% Syrah and 34% Merlot grown the hills of northern Maryland. This wine offers captivating aromas and a silky tannic structure. Crafted with minimal intervention and aged in French oak barrels for eighteen months. 119 cases bottled April 23, 2015.
• 2013 Links Bridge Vineyard, Cabernet Franc 1 opinión

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  This Cabernet Franc, grown on a silty-clay bank of Maryland’s Monocacy River, offers an authentic expression of the variety’s structure and balance. A timely harvest on October 6th captured ripe complexity from the vineyard. Crafted with minimal intervention and aged in French oak barrels for eighteen months. 37 cases bottled April 23, 2015.

• Cherry Glen, Chevre

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  Hand-dipped fresh chevre is soft (similar to cream cheese) but has a distinctive tangy flavor. Served with local mixed-berry jam and a freshly baked baguette.
• Shepheard's Manor, Cocoa Tomae

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  Artisanal hard sheep's cheese aged in a cocoa rubbed rind. Served with whipped butter and freshly baked baguette.
• Firefly Farms, Merry Goat Round

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  A surface ripened goat's milk round.  As it ripens from its rind inwards it softens and becomes slightly creamier.  The rind is edible at any stage in fact the cheese's fullest flavor is concentrated in the rind. Served with local mixed-berry jam and a freshly baked baguette.
• Cherry Glen, Monocacy Silver

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  Farmstead soft ripened goat cheese, soft-ripened cylindrical shaped cheese with a white mold exterior. It is more tangy and flavorful than most Brie but ripens to a similar creamy internal consistency. As with Brie, many prefer to eat the rind with the cheese. Served with local mixed-berry jam and a freshly baked baguette.

• Roasted Portabella

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  Roasted​​ portabella mushrooms, shallots and garlic topped with fresh rosemary. Served with freshly baked baguette.
• Cream of Artichoke

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  A medley of roasted artichoke, asparagus, celery, lemon and savory spices. Served with freshly baked baguette.

• Champagne Truffle

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  White chocolate and cognac ganache.
• Chocolate Cayenne Pepper Truffle

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  Chocolate and caramel ganache infused with cayenne pepper.
• Salted Dark Chocolate Truffle

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  Dark chocolate and caramel ganache, topped with sea salt.
• Espresso Truffle

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  Dark chocolate ganache infused with espresso and topped with a coffee bean.