Breaux Vineyards plans more expansion
While Breaux Vineyards already boasts one of the largest wineries in Northern Virginia Wine Country, they are currently undergoing an extensive expansion.
Established in 1997, Breaux Vineyards has been a leader in the Virginia wine industry for several years. With a 404-acre estate and over 105 acres of vineyard currently planted they are one of highest producers of wine in the area.
Their wines have won them numerous accolades and awards, including being named Virginia’s Favorite Winery for the fourth straight year.
According to Jennifer Breaux Blosser, general manager of sales and hospitality and daughter of owner and CEO Paul Breaux, there are going to be multiple phases of expansion over the next several years.
“Phase one will include a nice shop and tractor shed for our employees as well as a new production facility and new events facility upstairs and downstairs,” Blosser said. “That events facility is also going to be used for additional tasting space and other indoor educational food and wine events we host throughout the year. That is a 17,000 square foot addition, which is the first phase.”
The first phase should be completed in the very near future and Blosser noted they are in the process of making preparations to start phase two.
Phase two of the expansion will include more tasting space attached to their current building, a room for the private Cellar Club, more office space and more restrooms for their guests.
“That will be a rather large expansion as well with approximately 13,000 square feet of additional space and amenities,” Blosser said.
According to a Washington Business Journal article published Oct. 12, Breaux Vineyards reported a approximately 90,000 bottles sold in 2011.
They currently produce between 10,000 to 20,000 cases of wine each year and also distribute much of their fruit throughout Virginia and Maryland.
While the additional vineyard acreage has yet to be finalized, Blosser hopes to include an additional 30 to 50 acres of vineyard to boost its yearly output to 20,000 to 24,000 cases a year.
While there are plans for even further development, the staff at the vineyard will be monitoring how business is going and other factors like weather and what the vineyards needs are.
Blosser said they will also be converting another house on the property as an location for corporate retreats and wine immersion.
“That is actually the house I am in now is going to eventually be converted. Hopefully, we will be able to do some sort of accommodation in there as well,” Blosser said. “I think accommodations are essential, like a long term type of accommodation if someone wants to come and immerse themselves in wine country. It will be a rental instead of a Bed and Breakfast.
“It will have a Bed and Breakfast feel, I think you can’t stay away from that when your in wine country, but you want something more like a retreat,” Blosser said.
As the plans for future phases become finalized, Blosser hopes to also add more educational space another events building for corporate retreats.
Additionally, Blosser expressed a strong desire to build a restaurant on the property.
“A restaurant is also inevitable here on our property. That is something we want to do on one of the latter phases of our expansion,” Blosser said.