In this age of the digital race for attention, Midland is a quiet exercise of focus and quality of technique. Our hope is that in the pursuit of good work, there’s an audience to sustain a venture such as ours. This is not a five year plan. These are the first years of a family business designed to follow generations into the future.
Therefore, our approach to winegrowing is progressive yet precise, and we hope to walk the line between skillful and unexpected. Our wines will evolve over time as we learn more, as the world changes, and as we change.
These offerings represent the work of our hands, and of past hands, building for longevity, so that future hands may continue and improve upon this work.
The laser of the bunch. Focused, mineral and piercing in the way that feels good.
How long will this age? We are going to find out.
69% Riesling and 31% Petit Manseng fermented together without inoculation.
Bread making day meets autumn orchard visit. Barrel fermentation tempered by the acidity of the Shenandoah Valley.
Fermented without inoculation in one-year-old 300-liter Austrian cooperage and aged on lees for 15 months.
Spicy, herbal and shrouded in dark fruit that is grounded by the aromas of a rocky woodland floor. Graceful and persistent.
75% Cabernet Franc and 25% Blaufränkisch fermented together without inoculation.
Bittersweet, aromatized, fortified digestif wine that is labeled as aperitif to appease the federal government.
Born of a mother that reaches back to 2007. Meaning this has every vintage from 2007 to 2017.
What are the grapes? All of the grapes. Over 20 different herbs, botanicals and bittering plants provide the aromas and flavors.