Our Unoaked Chardonnay is fermented in stainless steel, giving it a 100% chardonnay taste with suggestions of apple and grapefruit and a crisp finish.
SPECIAL PRICING $10 per bottle $110 per case
This dry white wine is aged in a combination of 60% Oaked and 40% Unoaked Chardonnay.
2010 Reserve Chardonnay
$16 per bottle $192 per case
Our Reserve Chardonnay was aged in oak barrels. This wine has a soft buttery taste, with notes of citrus that connotes a lemony feel. Should drink well for several years, and pairs brilliantly with seafood dishes. A special addition to a collection of local wines.2007 Auslesen SOLD OUT
Auslesen [OWS-lay-zun] is the German word for “selection.” It is used in the wine trade to describe specially selected, perfectly ripened bunches of grapes that are hand-picked and then pressed separately from other grapes. This sweet, dessert wine of noble character has a hint of golden raisins.2007 Pinot Noir $18 per bottle $216 per case
Pinot Noir is often described as being a “difficult” grape to grow, and to deal with in the winery. This red wine is light and lively with a hint spiciness. Wonderful with salmon and beef dishes.2010 Cab Franc Merlot $18 per bottle $216 per case
Cabernet Franc and Merlot–two of the great French varietals–lend themselves well to growing in our cool climate. This lovely wine is lightly acidic, with a fruity, cherry-like richness.
One of our two port-style wines is a special blend showcasing one of the finest grapes we grow on the South Coast, Vidal Blanc. Sweet and smooth, with a mellow goldenhue, Viva Vidal portrays a richer, heavier feeling than our white wines compliments of a brandy infusion. Hints of a nutty finish.
Our other special port like wine showcases a bold, jammy finish with a hint of vanilla. Another brandy infusion, Ruby showcases a rich red color with a fruity texture sure to please even the most discriminating palate. Blend of Merlot and Petit Verdot grapes.
A late harvest dessert wine produced from ripe Vidal Blanc grapes that have been left on the vine and exposed to frost. The grapes are pressed in such a way that the frozen water remains in the press leaving juice that is highly concentrated in sweetness and acidity.