Wine Dinner: Raffaldini Vineyards

RAFFALDINI VINEYARDS

There is an old Italian proverb that says, “the land the farmer rejects is the land that the vineyard accepts.” This implies that the less fertile and more rocky the land, the more superior the wine will be as the grape vines struggle for survival by digging deeper into the soil in a never-ending search for water and life’s minerals.

Nestled near the Yadkin River and Blue Ridge Mountains, the rolling hills and gentle slopes of the Raffaldini vineyard are blessed with mild breezes that constantly freshen and circulate air. Unique to the vineyard is an abundance of broken granite and schist which provide for excellent soil drainage and trace mineral extraction. This gives the grape a certain terroir, or sense of place. Moderate elevation levels of 1200 feet and colder facing aspects allow for temperature variation during the growing season which slowly builds acidity and complexity. Most importantly, the vineyard possesses an indescribable sense of totality and energy that only comes from a complete union of spirituality, energy, and historic legacy.

With this understanding and deep respect for the land, Jay Raffaldini began to search for the perfect location, looking at over sixty parcels before finding the right one. It was an abandoned farm that had an instantaneous gravitational pull on his heart and soul. So, on Jay’s birthday in 2001, they closed on the initial forty-two acres of land on which their vines and the Villa and other structures are located.  They shortly thereafter acquired an additional sixty acres, which together with the original forty- two acres, comprise the Estate.  Today they have over thirty two acres planted mainly with Italian varietal grapes, some of which are very unique and they are proud to have been the first vineyard in the East Coast to plant them.

Raffaldini is the foremost practitioner of the Italian Appassimento drying process in the United States and continues to dry more fruit than any vineyard in the country. As they further develop the use of this ancient technique, they are able to refine the drying process to be more specific to the grape varietal and now dry all of their grapes, including their whites.

JAY RAFFALDINI

Jay Raffaldini started his trading career on Wall Street in 1985 and along with his partners, manages $9 billion in hedge fund assets for global investors. In 2001, Jay acquired an abandoned farm in Wilkes County, North Carolina to begin the process of growing Italian grapes which at the time was unheard of in the State with some varietals having never been planted anywhere in the country.  Fast forward to today, Raffaldini Vineyards is one of the most visited estates with some of the highest rated wines made in the entire East Coast.  Jay is also a founding member and is currently serving as President of the NC Fine Wines Association. Jay spends his time shuttling from his home in North Carolina to his offices around the world and enjoys managing both his hedge fund business and Raffaldini Vineyards.

Chef Paul Gagne’s 5-course dinner menu pairs with 6 memorable wines.