Our Cabernet Sauvignon is the one that started it all. Cabernet has always been a favorite of our wine makers and was the very first wine that we made. Because of that, this wine is the wine that set the standards in quality you'll taste amongst all of our varietals.

Rich flavors of blackberries and currants layered with dark fruit. Nicely balanced with oak spice and vanilla, and the smooth tannins provide a soft, moderately bodied palate and a long finish.

We enjoy this wine with well seasoned meats like beef, lamb, pork or deep chocolate treats.

Winemaking:
Barrel aged 12 months (40% American oak, 60% French oak) stainless steel fermentation and an 8 day pump over.

Alcohol: 13.5%
pH: 3.68
Total Acidity: 0.58
Residual Sugar: 0.55

This medium bodied classic includes dark fruit, spice and bright cherry flavors wrapped in smooth tannins.

We love pairing this wine with roasted turkey, soft cheeses like Brie or Comté, or hearty vegetables like sautéed mushrooms.

Winemaking:
Stainless steel fermentation, 9 day punch down, 90% barrel aged in French and American oak

Alcohol: 12.5%
pH: 3.52
Total Acidity: 0.54
Residual Sugar: 0.61

This full bodied white wine is filled with lemony citrus flavors and aromas accented by a delicate touch of toasty oak. Enjoy chilled.

Pairs beautifully with shrimp, steamed mussels, creamy pastas, roasted chicken, and grilled vegetables.

Winemaking:
35% barrel fermentation, sur die aged; 65% stainless steel fermentated at 55°, 100% malolactic.

Alcohol: 12.5%
pH: 3.53
Total Acidity: 0.59
Residual Sugar: 0.68

Pale watermelon color. Pretty, aromatic display of strawberries, wild raspberries, nettle, rose hips, white tea. Medium-bodied, vibrant, lip-acidity frames the wine nicely, supported by strawberry and red apple peel. Some lightly floral notes, nettle and rose hip elements add complexity.

Winemaking:
Blend is made up of Sangiovese and Syrah

Alcohol: 11.0%
pH: 3.5
Total Acidity: 0.70
Residual Sugar: 0.60