As for their wines, the best of their offerings is their 2008 Vincero Viognier. Not to sound too much like a broken record on this blog, but Viognier really likes growing in Virginia, and Virginia wineries can do amazing things with this grape. Notaviva’s Viognier is aged in stainless steel casks, which gives it a light, crisp flavor that accentuates this wine’s mellow pear and kiwi undertones. Try it with grilled shrimp seasoned with Old Bay, or even sautéed rockfish cooked in sage butter. The texture and flavor of either dish will go well with this Viognier’s mellow, sweet flavor.
Notaviva’s 2008 "Celtico" Chambourcin is an interesting, if not entirely impressive red. It has plenty of tannins, with a smokiness that makes this wine a good fit for foods cooked on a grill – from burgers to steak. Basically, this is a red that should go with meat. Grilled meat. Preferably with a spicy dry rub or sauce. Open up a bottle with dinner and finish it off with some dark chocolate for dessert and you will have a well-paired meal. I say it is slightly unimpressive, though, for the fact that for as much smokiness and tannins as it has, that is basically it. There are some whiffs of raspberries, but not many. And with a smokiness that permeates everything from first smell to last sip, there doesn’t seem to be much room for any other flavors to distinguish themselves.
What Notaviva tries to do, and does well, is add a musical dimension to wine. From the names of their wines, to the diverse varieties of music played in their tasting room, to the owner’s own musical backgrounds and the musical paraphernalia that adorns the walls of their winery, it is obvious that Notaviva was opened so that the owners could pursue their two passions: music and wine. They have created a great atmosphere and make some decent wines in the process.