The 2021 Petit Verdot exemplifies how full-bodied wines can still maintain their elegance in the Monticello AVA. Firm tannins are restrained by elevated acidity to help keep this wine sharp even with a full, dense mouthfeel. The nose and palate are packed with notes of blueberry, plum, purple flowers, and cocoa with a finish of vanilla and toast.
To let these flavors shine, it’s best to let this wine open for some time, either in a decanter or with some generous swirling in your glass before drinking. This wine can be enjoyed now but will develop well under proper cellar conditions for about 7-10 years.
Although this is a full-bodied wine, it’s very elegant which means it’s not going to land at the extreme end of the spectrum for food pairings.
The acidity matches the tannins very well, and flavors of black fruit and purple flowers jump out on the nose and palate. The wine offers the ability to accent dishes nicely, especially ones with sauces that might otherwise be difficult to pair.
Look for rich or gamay meats like sausage or lamb that will be able to stand up to this wine. Anything barbecued or smoked will work great some of the natural spiciness of this wine as well.

Light and lean dishes like fish or baked chicken. Anything too spicy or sweet will bring out an imbalance in the wine’s alcohol and bitterness respectively.
Unfortunately, the red wine and chocolate thing is for the most part a myth. Dry reds end up tasting bitter due to the sugar in the chocolate. Anything sweet is better saved for a dessert wine.
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If a wine has been released by the producer and is available for sale, it means it is ready to drink. Wines don’t necessarily get “better” with age, they just change. Typically, this change involves things like losing fresh fruit flavors in exchange for more savory notes.
The moment you should open the bottle depends on your preference, so it’s more important to understand the evolution and the life span of the bottle than it is to try to time its opening perfectly. (It’s far better to open a bottle too early than too late.)
Large Bordeaux or all-purpose glasses are best for this wine.

There’s a lot to unpack in this bottle, and it would be a shame to try and understand it without letting it breathe for a good amount of time.
It will still be a very good wine without aeration, but with a little patience it will show its excellence.
Before 2025: 45 min
2025-2028: 30 min
2028-2033: 10 min
After 2033: 0 min
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Shown as a general guide to the length of time this wine will last once opened without being re-corked.
This time will get shorter the older the bottle gets.
No wine fridge? No problem:
Move bottle from room temp to kitchen fridge for:
-or-
Move bottle from fridge to counter or decanter for:
This is of course an inexact science since room temp and refrigerator temp will vary. However, this should get you pretty close to the right temperature.
This was a pretty typical vintage for most of Virginia.
There was a bit of late spring frost throughout the state, but overall, it did not severely damage most crops.
A warm and dry summer with few major rain events provided a pretty standard growing season for the grapes, allowing some to ripen to full potential.
Yield was lower than normal, but for the most part the quality of fruit was high and should produce very good wine.
Founded in 2007, Michael Shaps Wineworks is located in the former Montdomaine Winery, twelve miles south of Charlottesville, Virginia. The original concept was to use the facility for production of the existing Michael Shaps brand of wines, and to produce a second brand called Wineworks, a more value-oriented line of Virginia wines.
Within the first year the opportunity arose to develop Virginia’s first contract winemaking operation–more commonly known as custom crush–to make wine for independent growers who want their own brand. Found in many wine regions around the world, this previously untapped market became a focus for Wineworks.
Between 2008-2014 the customer base grew to over twenty contract winemaking clients and the facility grew in size and capacity, requiring two expansions. Wineworks quickly became a regional leader for contract winemaking, serving clients from Tennessee to Delaware.

When Michael’s founding partner left in 2014, he brought in investors to expand the winery facility to increase production capacity to 30,000 cases of wine and changed the name from Virginia Wineworks to Michael Shaps Wineworks. In 2015 the processing volume reached 430 tons (approximately 28,000 cases) and the 2017 harvest brought in over 500 tons.
In 2015 Wineworks acquired a 16,000 square foot warehouse on Avon Street Extended, located one mile from downtown Charlottesville. The primary goal was to find a location to bottle and warehouse wine for Wineworks and its clients, due to the land constraints of the winery location at Harris Creek Way. In August 2015 renovations to the warehouse site began and were completed in early 2016.
In addition to developing the Avon Street location into a warehouse and bottling facility, Wineworks converted what was once office space into a second tasting room, with an upper-level private room with a catering kitchen that can accommodate up to 50 seated guests for private tastings, parties or meetings.
Less than a mile from Charlottesville’s Downtown Mall, the warehouse is located directly across the street from the Fifth Street Station shopping center. The tasting room is designed to be a neighborhood wine bar and taphouse–featuring wine on tap with six different taps for growlers, carafes and wine by the glass. Bottle sales include Michael Shaps wines, Wineworks bag-in-box wine, imported wines from Maison Shaps in France, as well as other French imports.
Virginia
Charlottesville
Monticello