Our family is proud to grow fresh fruit and create fine wines for you.
2006 RIESLING
| Variety | 100% Riesling |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 26° |
| pH Balance | 3.38 |
| Residual Sugar | 1.86% |
| Alcohol Content | 13% |
| Bottle Size | 750 ml |
| Cases produced | 210 |
Winemakers notes ~ Fermented with a German yeast, Stienberger, which brings out more mineral flavors while enhancing flavors of pair and aromas of citrus. Slow, cold fermentation in steal tanks.
Tasting notes ~ Our Riesling is done in the German tradition making it crisp and sweet all at the same time. This is a very light, fresh white wine with sweet flavors of pear with a snappy citrus finish. This wine is best served chilled. We recommend serving our Riesling with asparagus, shrimp, crab or cheese fondue. Herbs, such as lime zest, lemon grass, basil and oregano compliment this wine.
2006 VIOGNIER
| Variety | 100% Viognier |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 23.9° |
| pH Balance | 3.34 |
| Alcohol Content | 13% |
| Bottle Size | 750 ml |
| Cases produced | 213 |
Winemakers notes ~ Long, cold (lower than 60°) fermentation in steal tanks preserve the fruit aromas.
Tasting notes ~ Our Viognier is best described as not too sweet and not too dry. This white wine begins crispy with flavors of apples and mellows into smooth flavors of peaches and apricots. Note the soft aroma of roses and peaches. Best served lightly chilled. We recommend serving our Viognier with trout, salmon, turkey, or roast duck. Herbs, such as ginger, lemon grass, rosemary, and tarragon compliment this wine.
2007 LATE HARVEST VIOGNIER
| Variety | 100% Viognier |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 31° |
| pH Balance | 3.15 |
| Residual Sugar | 10.1% |
| Alcohol Content | 11% |
| Bottle Size | 375 ml |
| Cases produced | 246 |
Winemakers notes ~ The grapes were picked the day before frost. Grapes were starting to shrivel like raisins and showed signs of botrytis. Fermentation in steal tanks using encapsulated yeast. By containing the yeast in a cheesecloth bag the winemaker can stop fermentation with the desired sugar content has been reached.
Tasting notes ~ Our Late Harvest Viognier is a delightful dessert wine with an array of tropical fruit flavors like mango and pineapple. The experience is enhanced with the aroma of cantaloupe. Best served chilled. We recommend serving this dessert wine with grilled pineapple, poached peaches, and angle food cake.
2005 SYRAH
| Variety | 95% Syrah, 5% Viognier |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 27° |
| pH Balance | 3.67 |
| Alcohol Content | 13% |
| Bottle Size | 750 ml |
| Cases produced | 195 |
Winemakers notes ~ Viognier added during crush and co-fermented with “Merit Ferm” yeast a Rhone Valley yeast well suited for Syrah. Barreled in 60% French, 40% American oak for 16 months and then aged in the bottle for an additional six months before releasing.
Tasting notes ~ Our Syrah is as a full-bodied red wine with flavors of berries, black cherries and roasted red pepper. This wine has a spicy finish that is quite exciting. We recommend serving this at room temperature. Try serving our Syrah with pork, steak, lamb, or pasta dishes with a heavy red sauce. Sharp Gouda goes nicely with this wine. Herbs, such as cinnamon, clove, oregano and pepper compliment this wine.
2004 CABERNET SAUVIGNON
| Variety | 100% Cabernet Sauvignon |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 25.2° |
| pH Balance | 3.67 |
| Alcohol Content | 13.5% |
| Bottle Size | 750 ml |
| Cases produced | 205 |
Winemakers notes ~ Fermented with a Bordeaux yeast suited for Cabernet. Barreled in 75% French, 25% American oak for two years and aged in the bottle for six months before releasing.
Tasting notes ~ Our Cabernet Sauvignon is best described as a fruit forward Cab. This is a medium bodied a well-balanced red wine with flavors of black currents, light tannins, and a pleasant aftertaste. Best served at room temperature. We recommend serving our Cabernet Sauvignon with steak, lamb, sharp cheddar and chocolate. Herbs, such as nutmeg, clove, thyme, and garlic compliment this wine.
2005 CABERNET SAUVIGNON
| Variety | 100% Cabernet Sauvignon |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 31° |
| pH Balance | 3.83 |
| Alcohol Content | 15% |
| Bottle Size | 750 ml |
| Cases produced | 146 |
Winemakers notes ~ Fermented with a Bordeaux yeast suited for Cabernet. Barreled in 90% French, 10% American oak for 23 months and aged in the bottle for three months before releasing.
Tasting notes ~ Our Cabernet Sauvignon is best described as a dry, full-bodied red wine with flavors of dark cherries and cassis. This wine has dry finish with a pleasant aftertaste. Best served at room temperature. We recommend serving our Cabernet Sauvignon with steak, lamb, sharp cheddar and chocolate. Herbs, such as nutmeg, clove, thyme, and garlic compliment this wine.
2005 RESERVE CABERNET SAUVIGNON
| Variety | 100% Cabernet Sauvignon |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 31° |
| pH Balance | 3.83 |
| Alcohol Content | 15% |
| Bottle Size | 750 ml |
| Cases produced | 48 |
Winemakers notes ~ Fermented with a Bordeaux yeast suited for Cabernet. Barreled in 100% French oak for three years.
Tasting notes ~ Our Reserve Cabernet is done in the traditional Bordeaux style. The Big “mouth feel” enhances the dark cherry flavors combined with heavy oak and smoke undertones. Best served at room temperature. We recommend serving our Cabernet Sauvignon with steak, lamb, sharp cheddar and chocolate. Herbs, such as nutmeg, clove, thyme, and garlic compliment this wine.
DOCE DESSERT WINE (non-vintage)
| Variety | 80% Syrah, 20% Cabernet Sauvignon |
|---|---|
| Vineyards | 100% Estate Grown |
| Brix Sugar | Harvested at 25.5° |
| pH Balance | 3.6 |
| Alcohol Content | 20% |
| Bottle Size | 375 ml |
| Cases produced | 109 |
Winemakers notes ~ This is a Port-styled dessert wine and is best described as a Ruby port. We wanted to honor the Portuguese tradition of making port by using the Portuguese word Doce, which means “sweet”. We use wine made from Syrah and Cabernet Sauvignon and fortify it with Idaho grape spirits made by Koenig Distillery. Barreled in American oak for one year.
Tasting notes ~ This silky dessert wine has an enticing aroma of plum jam and almonds. Deep ruby colors with warm flavors of honey, vanilla and cinnamon make this wine a perfect after dinner wine. We recommend serving this with roasted walnuts, Stilton or Gorgonzola cheese, dark chocolates or cherry tarts.