Reflections on the 2020 shutdown and how it pushed Ox-Eye to expand some business practices.
The tasting room has been quiet since COVID-19 sent most the population into hibernation, some willingly, others less so.
Lemberger, that Austrian grape with the stinky cheese name, has been a mainstay at Ox-Eye Tasting Room since we opened.
This morning we stripped trunks. Sounds risqué, but it’s a chore like everything else.
It’s February, and that means pruning in the vineyard. Pruning is a hellish job in weather like this.
Fall—that snap of cold, that spicy hint of wood smoke, and those warm colors under crystalline skies. To winemaker John, fall means harvest, the culmination of his wine growing season.
Our tasting room has some great stocking stuffers, not to mention gifts for under the tree (or in the cellar!)
I interview my husband John, owner/grower/winemaker of Ox-Eye Vineyards, about winter issues in the vineyard.
The unseasonably mild winter caused early bud break and much anxiety for Virginia winegrowers. The warm weather couldn’t last forever, and it didn’t.
Lots happening in the winery. We bottled our third vintage under our own label last spring. We added a new wine to the line-up: Shy Ox.
It’s early morning here on Ox-Eye Farm, everyone else is asleep, and I feel inspired. So much is happening on the farm, in the winery, and in the tasting room.
The 2011 vintage tested the skill and artistry of Virginia winemakers.
To be in downtown Staunton, or not to be in downtown Staunton? The answer is, for us, to be in downtown Staunton.
Staunton has developed a reputation as not only a “foodie” town, but a “locavore” town. Meet caterer Mike Lund, a locavore food providers.