This hidden gem, nestled in the rolling hills near the Shenandoah River, has an expansive views of the mountains from the 28 acres of vineyards and the rustic yet elegant tasting room and terrace. In this idyllic setting we grow Cabernet Franc, Chardonnay, Seyval Blanc, Traminette, Norton, Albariño, Vidal Blanc and Malbec wine grapes, and make Virginian wine across a spectrum of varietals and blends. Each wine distinctively expresses our dedication to premium Virginia winemaking. The Bogaty family founded Veramar in 2000, when there were very few wineries operating successfully in this part of the state. Since then, the business has grown to include their son, Justin Bogaty, as winemaker, and there has certainly been a tremendous boom in the Virginian wine industry since then, especially in Loudoun County. But over the years we have never lost our values of family and sustainability - every aspect of Veramar, from the vineyard to the winemaking itself, is managed with the goal of creating a family business that can be passed down to many generations of Bogatys to come. We strive to be grounded enough to forego trends and fads in favor of the lasting principles that will sustain Veramar and Shenandoah Valley winemaking culture many years into the future. Our tasting room is open year-round, seven days a week, and opens daily at noon. The estate and vineyards are also the perfect setting for an elegant winery wedding or private party, a venue perfectly situated near Northern Virginia, Winchester, VA, and Washington, DC. We hope you'll visit us, and experience everything that premium Virginian wine has to offer!
Located in the Shenandoah Valley AVA.
- Full-bodied, complex Virginia wine.
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Average Bottle Price
Justin has a number a crowning achievements, among his best is taking Veramar Vineyard from a small winery producing just over 500 cases annually to one that now produces over 10,000 cases annually, in ten years, while constantly maintaining a substantial focus on wine quality.Justin’s business savvy coupled with his wines are what have allowed the winery’s brand to flourish from a tasting room only experience into one that is now distributed in four states and exported into the U.K. marketplace.
Passion and commitment to make the highest quality wine possible are good goals but Justin believes that a proven track record is equally important, coupled with an understanding that wines must also perform a higher role of increasing the overall business. Justin has created everything from websites to marketing campaigns and label designs. It would be hard to find a guy with more enthusiasm for his job.
Three generations of the Bogaty family, Jim and Della, along with their son, Justin, daughters Tiffany and Ashley, and numerous grandchildren continue the legacy of the family’s tradition of excellence in winemaking.
Being a family-owned winery absolutely affects our winemaking and viticulture practices. As a family-run business, we put the long-term interests of future generations above short-term financial gains. Veramar's success is measured by generations, rather than by numbers in quarterly reports.
Practices & Techniques
Veramar Vineyard rests in the thermal belt and we receive warm days and typically late rains. Our vineyards tend to have a longer growing season and the grapes have more hang time compared to other Virginia wine regions, resulting in fully mature fruit whose acid chemistry is kept in balance. On average we receive about 2 inches less rainfall than the Central, Eastern Piedmont and Tidewater regions of Virginia. As a result, our site is less susceptible to disease pressure during the critical months before harvest. This fact gives us our site an advantage over others growing the same cultivars.
We subscribe to the philosophy that “balanced vines make the best wine”, therefore everything done in the vineyard is done to promote vine balance. Farming with a goal of long term sustainability and overall vine health, we consider good land stewardship to be the foundation for achieving this balance.
By using sustainable vineyard practices such as shoot positioning and leaf pulling, combined with the latest weather station and soil moisture technology, our team is able to make decisions that promote vineyard health and overall wine quality.
Estate Vineyards / AVA
While the soils of our estate vineyard manifest many variations on a common theme, the primary soil type consists of loamy clay overlying limestone shale.The vineyards are planted to a series of east facing hillsides, which protect the vines from the hot afternoon sun, promoting the retention of volatile aromatic compounds in the fruit.
The average harvest yields roughly 4.5 pounds of grapes per vine (2.5 tons per acre), or the equivalent of 2 bottles of wine per vine.
The proximity of the Shenandoah River, orientation of numerous canyons and valleys, and varying elevations produce many different distinct microclimates in the Shenandoah Valley AVA. The area benefits from the largest swing between high daytime and low nighttime temperatures of any region in Virginia as a result of the cool air that flows east through the Blue Ridge Mountains near Mount Weather and south through the Shenandoah Valley. The region’s summer is characterized by warm, clear days, generally unencumbered by clouds, fog or severe winds. Daytime high temperatures in the summer typically fall between 85 and 105 degrees Fahrenheit, but nighttime low temperatures usually can drop to 73 degrees, cooled by a our thermal belt and the proximity to the river. This diurnal fluctuation is considered a key by winemakers and wine grape growers to attain the intense varietal character displayed in wine grapes from the area.
September, October and the first half of November are typically rain-free and warm, giving Virginian Shenandoah Valley vines the advantage of time to produce fully mature fruit, while the overnight cooling keeps the grapes’ acid chemistry in balance. The first rainfall of the season is typically about two weeks later than central Virginia, and a month later than Southern Virginia, giving winemakers the luxury of waiting for optimal ripeness. Winter temperatures tend to dip into the low twenties in the cooler regions, with most vineyards becoming fully dormant by mid-December. Frost is a potential threat through mid-May, especially following a western weather system.