Veritas in the Fall: Harvest to Holidays at the Vineyard
November 25, 2025
My autumnal soliloquy:
Autumn is busting out all over, and it’s November.
October was lovely, but the autumn show did not start until the first week of November… and boy, what a show!
There really is something magical about the sudden transformation from pedestrian green to canary yellow, from verdure to alizarin crimson and firetruck red. It is not just the change that is a miracle in and of itself, but the incredible contrasts in colors amplified by the close bosomed friend of the maturing sun. Then of course there are the smells of richness, those mellow hints of forest floor and honey, toffee and caramel that emphasize the bounty of the harvest. And always that twinge of melancholy when the first frosts nip the air; there has been something lost, precisely what we cannot be sure of, was it summer, was it the expectation of the harvest bounty, or is it the sense of impending winter? But then, when we are all glorying in the extravaganza of color, it is gone almost overnight; the leaves blow across the road, and it is all gone.
Harvest 2025
Considering the buildup to harvest, things turned out remarkably well. Fruit set in May was marred by cloudy skies. Rainfall in June and July was above average, but in August the sun came out, and all was forgiven. This year, we finished by October 2.
We were ravaged by predation — by which I mean deer, especially on the top meadow. We’ve always tried to avoid fencing the whole vineyard; we’ve even used dogs to keep the deer out, but I have to admit the dogs could’ve done a better job. It is probably time for us to put up fences on the top meadow.
Our fabulous, hard-working, stalwart, harvest crew from left to right: Kelsey, Kovie, Chris, Jolie, Elliott, Emily, and Andrew.
Spotted Lantern Fly
Then, of course, there is the dreaded Spotted Lantern Fly (Lycoderma delicatula) or SLF, the latest pestilence for us to contend with. I mentioned this bad boy in the newsletter a year ago when we had spotted a few (pun intended), but no real reports of damage.
This year, they have made their presence all too clear, and we have had to fight back with what we call spot checks. We have been eliminating groups of both the nymphs and the mature insects as they cluster on the vines. We have been able to keep them at bay, but the real threat will be next year.
The preferred host of the SLF is the tree of heaven (Ailanthus altissima). Still, it feeds on other trees and crops, including soybeans, grapes, and stone fruits such as peaches and apricots. The flies feed by biting into the plant’s sap, and as they feed, they excrete a sugary liquid that promotes the growth of black, sooty mildew. Believe it or not, it was first reported in Pennsylvania way back in 2014. We have adopted two main lines of defence, the first to eliminate as many trees of heaven as we can and the second to destroy the eggs that the SLF lays.
Wine of the Season
I like to feature one of our wines with every newsletter, and at the point of sounding like a broken record, I’m featuring our regular 2024 Cabernet Franc — last quarter I raved about the 2023 Cabernet Franc Reserve, so this month I’m raving about our latest release.
Andrew’s Tasting Note: Medium ruby in color, the 2024 Cabernet Franc has that elusive aroma that is so characteristic yet so difficult to describe. It is a combination of flowers, like violet petals and lilacs, combined with herbs of Provence that intertwine with red fruits, raspberry, red cherry, and blackberry.
With the ever-elusive black pepper and spice notes, the wine is medium-bodied on the palate, with bright fruit around a core of finely textured tannins, leaving a finish with hints of earthiness and a whiff of black pepper. Cabernet Franc pairs with delicate meats like duck and spring lamb as well as salmon and savoury dishes, and anything with a red sauce.
Photo by Ray Photography Co. taken at our Secret Supper dinner on October 9, 2025.
Andrew’s Wine Line
Not that I’m one for self-promotion, but it is worth noting that, starting on the last Thursday of each month, I have been hosting monthly wine tastings for around 30-35 wine club members. We began in July with Cabernet Franc, followed in August with Viognier, in September with Claret, and in October with Petit Verdot. (We’ll pick these back up again in the new year, in case you are interested in joining us.)
I usually do a brief educational piece about the featured grape. On occasion, Bill Tonkins, our vineyard manager, has shared his knowledge of the grape’s interesting viticultural aspects. The real emphasis, though, is on the tasting of the wines, in particular on the aging effects on each varietal. To make it fun, we have, on a couple of occasions, tasted the wines “blind,” that is, no one knows which wine is in their glass. We taste six wines, four of which are Veritas wines from different vintages, from youngest to oldest, which people call a “vertical tasting.”
I usually throw in a couple of ringers of the same variety from a different country of comparable vintages. At the end of the tasting, I asked the group to vote for which wine each person considered their favorite. To my surprise, with the red wines, Cabernet Franc, Claret (not tasted blind), and Petit Verdot, the majority of the group chose the older wines over the younger ones.
Proving in real life with our own wine club members what we have known all along: aging wines improves everything about the wines, but particularly the complexity of the wine.
Wedding Season at Veritas
Wedding season is winding down. We have had a number of weddings on the property this year, and I want to give a special shout-out to Jessee McDowell, who has done a fantastic job leading our events staff. He has ensured that every couple has the best day of their lives!
Upcoming Events at Veritas Vineyards and Winery
Veritas Illuminated is Here
Photo by Jack Looney Photography.
Illuminated opened just last night for the fourth year in a row! Bring out the whole family for a magical walk through the vines and grove at Veritas, then pop into our Tasting Room for a late-night treat or glass of wine. Learn more about our annual walking light trail today by clicking here.
Plans to Celebrate the New Year in Style
Photos by Anna Shapiro Photography
The New Year’s Eve Masked Ball is booking up fast — and in reality, folks, this is the only show in Afton when it comes to really celebrating New Year’s in fashion. Patrica and I will be in attendance as always, and hope to see you there!
Employee of the Season
Cody McGehee has been with us on and off since 2021 and is now the Executive Chef at The Farmhouse at Veritas. There’s nowhere between the Farmhouse and the Winery that he hasn’t worked. Cody is a native Virginian and, by any standard, is a self-made man. He started at 15, helping in his family’s business, where he found his calling as a chef. In his early days, he worked in various restaurants in the Lynchburg area. Working alongside Andy Shipman, Cody has proved himself an outstanding chef, wowing the guests at Farmhouse. He is a team player and an invaluable member of Veritas’ culinary team.
Photo by Sera Petras Photography.
Family Updates
Patricia and I celebrated our 53rd wedding anniversary on September 30th in San Sebastian, Spain.
Picture of us in San Sebastian with a glass of the local speciality, Txchoali, pronounced “Choc-o-lee.”
And here is the loveliest group of grand girls that any grand-father known as Poppy could wish for.
Farewell to Autumn and Thankful Tidings
As the winds strip the leaves from the trees, we prepare for the long, dark days of winter.
The beauty is now almost gone, but we are consoled by the prospects of celebrating Thanksgiving within the bosom of friendship and family. As the seasons change, so must we; it is not the strong who survive, but the ones who can adapt.
With all our best wishes for a Happy Thanksgiving and holiday season! See you in the new year, cheers!
Andrew and the entire Veritas Family.
Happy Thanksgiving! Thank you for the update–self-promotion actually appreciated in this case. It has been too long since we have shared a table.
What a lovely, evocative newsletter! I am pleased to learn about the monthly wine tastings, and hope to be able to join you for those. We share your enthusiasm for the Cabernet Franc. You all have a happy, and wonderful holiday season!
Best wishes,
Lisa