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ixii uiant cum puiui nuu cu c rarely grown successfully in Virginia, and Corpora is proud of the success she has had with each. While the winter of 1994 kept her from making a vintage pinot noir that year, the thin-skinned and rotsensitive grape has flourished in 1995. She expects the 1995 vintage to be an excellent one.
The Corporas have become the first winery in Virginia to use a gravity-flow processing of its grapes. Until now, Afton Mountain, like all other Virginia wineries, has pumped de-sterrimed grapes, or must, from the stemmer-crusher machine to the fermentation tanks, and then pumped the must from the tanks to the wine press.
“Pumping grapes, or must, can damage the skins and introduce undesirable solids into the wine,” Corpora says. Now, when the fermentation is finished, the tank door is opened and the must flows into the press. “The system is working perfectly,” the winemaker says. “Our life is a lot easier, and we are enhancing the quality of our wine.”
Archie Smith, III, today runs the Meredyth Vineyards founded by his parents, Archie and Dody Smith. Now one of the largest wineries in the state, Meredyth
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