A Regenerative Vineyard
What does it mean to be a regenerative vineyard?
At Oakencroft, we view the vineyard as part of a larger ecosystem. Rather than focusing solely on the vine, we care for the natural processes that support its full expression. We grow hybrid varieties well-suited to Virginia’s climate, use compost to enrich soil health, and integrate livestock for natural pest control and nutrient cycling. We add biodiversity in the rows between the vines with a 19-species seed mix. Careful canopy management also plays a role in vine health. By nurturing the whole system, we reduce the need for synthetic inputs and produce fresh, approachable wines—all guided by the principles of regenerative agriculture.
Oakencroft Wine
1982
Established
5
Acres
5
Varieties
4978
Vines
Hybrid Grape Varieties
What is a hybrid grape variety?
Hybrid grapes are created by crossing two different grape species—often combining a vinifera vine (like those used in classic wines) with a non-vinifera species. This blending results in vines with greater genetic diversity, offering natural resistance to disease, pests, and harsh weather—especially important in Virginia’s humid climate.
Unlike traditional crossings within the same species (like Cabernet Sauvignon, a mix of Cabernet Franc and Sauvignon Blanc), hybrids tap into a broader gene pool. While the science is advanced, the process starts simply: two vine cuttings are grafted together in the nursery, and nature takes it from there.
These resilient grapes are key to sustainable farming, and we’re proud to grow several at Oakencroft. Keep reading to learn more about the specific varieties we tend.
Hybrid grapes are created by crossing two different grape species—often combining a vinifera vine (like those used in classic wines) with a non-vinifera species. This blending results in vines with greater genetic diversity, offering natural resistance to disease, pests, and harsh weather—especially important in Virginia’s humid climate.
Unlike traditional crossings within the same species (like Cabernet Sauvignon, a mix of Cabernet Franc and Sauvignon Blanc), hybrids tap into a broader gene pool. While the science is advanced, the process starts simply: two vine cuttings are grafted together in the nursery, and nature takes it from there.
These resilient grapes are key to sustainable farming, and we’re proud to grow several at Oakencroft. Keep reading to learn more about the specific varieties we tend.
An innovative, quality driven approach to
Seyval Blanc
Developed in the 1920’s, this French variety is a crossing of two other hybrid grapes and contains DNA from three vine species (vinifera, rupestris, and lincecumii). We have a full acre of Seyval Blanc planted, which was first established in 1985. It is appreciated for its ability to produce high yields while maintaining lovely concentration of character. In the vineyard, Seyval Blanc has a naturally high resistance to a range of disease pressures and, as its plantings in Canada and New York would suggest, it is well suited to cool climates. However, here in Virginia, the warmer weather brings out a rich, ripe character that balances well with the wine’s bright acidity. Regular fans of fresh and crisp styles of Chardonnay or Chenin Blanc will easily enjoy the wines of Seyval Blanc.
Vidal Blanc
A hybrid white grape variety bred in France in the 1930’s by the botanist Jean-Louis Vidal, Vidal Blanc has found great success in cool climate regions like Canada and Sweden for the production of top quality ice wines. It has also been proven to yield deliciously refreshing dry wines in more moderate climates such as is found here in Virginia. In the vineyard, the grape exhibits strong resistance to downy mildew. In the glass, the wine is noted for its great purity of fruit and mouthwateringly fresh acidity, while it lacks the “foxy” characteristics sometimes associated with hybrid grape varieties.
Chambourcin
First bred in 1945 in France by Joannes Seyve (of Seyval Blanc fame) and named for a favored vineyard of his in Isère. Particularly vigorous but also well suited to humid climates, Chambourcin seldom struggles with mold and mildew, even in challenging vintages—a great benefit to Virginia wine growers! It is also a rare member of the teinturier category of wine grapes which have pigmented skins as well as juice, yielding wines with deep, vibrant color. The best examples showcase intriguing balance of both fruit and savory character, along with fresh acidity and soft tannins. It remains one of the most common hybrids in the vineyards of France, and also enjoys a following in Australia.
De Chaunac
Named for Adhémar de Chaunac, the French viticulturist responsible for introducing Vidal Blanc to Ontario, this red grape variety is somewhat of a rarity, with only limited plantings to be found in Canada, New York, Michigan, Ohio, Pennsylvania, and Virginia. Like many hybrids, De Chaunac shows strong resistance to the damaging effects of mildew, even in humid climates. Its early ripening window also means it does not require as much hang time in the vineyard, thus limiting its exposure to late season vineyard threats.
Merlot Kanthus
A recent breakthrough in hybrid variety research, Merlot Kanthus was created in Friuli, Italy in 2002 at the University of Udine. In the vineyard, it has shown superior resistance to a range of mold, mildew, and pest pressures, while also yielding complex and well-structured wines, reminiscent of its parent variety, Merlot. A new addition to our vineyards, we will be eagerly awaiting its maturity so that we can begin working with this variety in the winery.
A Sustainable Vineyard
What does it mean to be “sustainable”? For us, sustainability means tending our vineyard in ways that increases the health of our soil, strengthens biodiversity, captures atmospheric carbon, and preserves our farmland for future generations.
Seeking harmony, balance,
and quality
The future of viticulture.
Integrated Pest Management
The use of beneficial plants, animals, and insects to balance pest populations is an ancient farming practice that has seen a major resurgence as grape growers have looked to reduce their carbon footprint and foster healthier vineyards. Using these techniques has allowed us to reduce reliance on chemical applications while also supporting our farm’s vibrant flora and fauna.
Reducing chemical pesticide applications through