Boxwood Winery produces red wine in three styles in the Bordeaux tradition from five varieties of grapes certified by the French government: Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot and Malbec.
Boxwood reflects the Médoc style with Cabernet Sauvignon as the principal grape, Merlot and Petit Verdot.
Topiary represents the Saint Emilion style with Cabernet Franc as the principal grape blended with Merlot and Malbec.
Trellis, a rich red wine blended from all Boxwood varieties.
Rosé, two dry wines produced yearly: a Merlot varietal and a Cabernet Franc varietal.
The winery will produce no more than 3,500 cases annually once the vineyard is fully established.
The vineyards have been carefully laid out to conform to the land, the summer sunlight, and the prevailing winds. In the Bordeaux tradition, rows and vines are spaced two meters by one meter, the vines are trained on VSP trellisesand only cane pruning and sustainable farming is practiced.
Two years before planting, viticulturist Lucie Morton installed weather recording stations and took samples of the soil throughout the vineyard. The vineyards were first planted by laser in 2004, andsupplementary plantings were done by hand the two following years.
The maintenance of the vineyards is monitored a GPS system custom-designed record the viticultural pactices used each year, thereby providing a history of the care of each vine and variety. Only environmentally-approved materials are used.
The grapes are harvested by hand, destemmed and hand sorted at the press pad adjoining the chai. Whole berries are then transferred by a unique gravity system to custom stainless steel fermentation tanks ranging from 575 gallons to 1,750 gallons. Small tanks are open top fermenters that allow efficient punch downs. Large tanks are equipped with fixed pump-over pipes, designed to reduce the use of hoses, and custom sight gauges to calculate the contents of each tank. The fermentation is monitored by TankNet, a temperature control and fermentation information system.
The circular cave is constructed below ground and maintains a constant temperature of 55 to 65 degrees. Wine is pumped internally through stainless steel pipes, to reduce the use of hoses, into oak barrels from the French forests of Alliers, Nevers, Tronçais and Jupé. using a select number of cooperages. Ana Sélection, Taransaud, Ermitage and Cavin. The wine is aged in barrels for up to twelve months. The barrels are replaced on a three year rotation.
After the wine is aged, it is pumped back to the chai, blended, and delivered through stainless steel pipes, to reduce the use of hoses, to stainless steel tanks in the bottling room. The wine is then transferred to the GAI bottling machine, which automatically sanitizes and fills the bottles, inserts corks, and applies foil and labels, at maximum rate of 1,500 bottles per hour. Only natural corks are used.
The tasting room is a separate building situated between the chai, the bottling room, and the cave, where the entire operation can be observed by visitors.
The Boxwood Winery operates three wine bars, The Tasting Room Wine Bar and Shops, in the Greater Washington, DC area: Reston, Virginia, and Chevy Chase and National Harbor in Maryland. These unique wine bars with Enomatic wine-serving systems feature premium wines from around the world as well as Boxwood wines.