Our initial offerings will include wine utilizing classic French grapes (Petit Verdot, Chardonnay) and a rotation of other unique varieties such as pyments (wine grapes & honey hybrids), still & sparkling meads, and ciders.
Sparkling Honey wine made with Clover Honey and orange peel, tangerine peel, and grapefruit.Tasting Notes
Sparkling Honey wine made with Orange Blossom & Clover honey as well as a variety of fruits and flowers.Tasting Notes
Rosé style pyment made with Virginia Summer thistle honey and Virginia Petit Verdot and Vidal Blanc grapes aged for 6 months in red wine barrels.Tasting Notes
Mead/Saki hybrid aged for 22 months in Chardonnay barrels. Pear, Lemon, Hazelnut, Vanilla, Coconut, Honey, SherryTasting Notes
Stainless steel fermentation preserved the varietal characteristics with added complexity and volume from sur lie aging for 10 months in neutral French oak. Partial malolactic fermentation preserves a bright acidity with subtle tropical fruit notes.Tasting Notes
Grapes meticulous managed in Garden Grove’s own vineyard in Delaplane, VA created a wine with complex dark and bright fruit flavors, ripe tannins, and a rich mouthfeel.Tasting Notes
Prior to opening Garden Grove Brewing Company, Brandt started his career at Naked Mountain Vineyard as both the vineyard manager and head winemaker. In the pursuit to refine his skills Brandt went on to work alongside acclaimed winemaker and viticulturist Jim Law at Linden Vineyards. Brandt has also worked in agricultural, plant, fermentation, and environmental sciences and research, at institutions such as Virginia Commonwealth University, Longwood University, Smithsonian Institution Conservation and Research Center, and Virginia State University. Understanding ingredients and how they impact all elements of the wine and beer is vitally important, something Mike Brandt has focused on continually through his career.
The 1930's gave birth to Carytown, a Richmond landmark and home to an eclectic selection of eateries, shops, and now its very own urban winery. Our mission is simple, deliver products that are diverse, delicious, and adventurous. Our operation is based on small batch production which allows our urban winery to truly explore a wide variety of ingredients and methods. This approach also allows our winemaker, Michael Brandt, the ability to source our own ingredients from Garden Grove’s urban garden.
By producing our own ingredients and serving our wines strictly in our tasting room, we control the process, eliminating harsh storage, flavor degradation, and adverse transportation conditions. Taking these steps play a large role in maximizing the complexities and flavor of our wines. Our organic urban garden produces the following ingredients, wine grapes, plums, aronia berries, blueberries, strawberries, figs, rosemary, lemongrass, thyme, rosemary, lavender, oregano, lemon balm, ginger, and mint. Garden Grove Brewing and Urban Winery, Ingredient Driven, Garden to Glass.