Welcome to Cedar Creek Winery

Cedar Creek Winery, LLC, is a family-owned, boutique farm winery and vineyard located in the mountains of Northwestern Shenandoah Valley, along the banks of historic Cedar Creek in Shenandoah County, Virginia. Cedar Creek specializes in the production of carefully handcrafted Estate Bottled Cabernet Franc and Chardonnay.

Cedar Creek Vineyard began growing premium Cabernet Franc and Chardonnay grapes in 1999. In 2008, the winery produced its first vintages of Cabernet Franc and Chardonnay; each awarded a bronze medal in the 2010 Virginia Governor's Cup competition. Since then, we have strived to maintain high quality control over both vineyard and winery, which has resulted in numerous awards. The winery will only produce estate bottled wines from these two varietals in limited quantities. Depending on harvest conditions, approximately 120 cases of Chardonnay and 350 cases of Cabernet Franc will be produced annually. We carefully hand-tend our vines, providing vine to fruit balance which allows for optimum ripeness.

A Vineyard and Winery visit includes:

• A personal educational tour of the vineyard and winery to all our guests by the owner/winemaker.
• A unique tasting experience - Vertical tastings (different vintages) of Cabernet Franc and Chardonnay

Cedar Creek Winery is not an entertainment center, however bring your own lunch or snacks and enjoy our fine wines and spectacular views from the tasting room deck or picnic area on our beautiful 77 acre farm.

Our Chardonnay is destemmed, allowed to sit on skins for a period of time, gently pressed utilizing a water bladder press, transferred to a stainless steel settling tank for a period of hours, racked to a stainless steel tank where it is fermented both primary and malolactic in regulated temperatures of 58-63 degrees Fahrenheit, fined when necessary, and aged in American oak 7-10 months before bottling.

Our Cabernet Franc is destemmed, allowed to sit on skins at least five days, fermented hot both primary and malolactic in open stainless steel tanks, punched down by hand three times per day, allowed to go still, gently pressed in a water bladder press, transferred to stainless steel tanks to settle for a period of time, aged in American oak for 10 months.