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The chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak barrels and 500 liter puncheons. No malolactic fermentations. Aged sur lie in barrel for 10 months.

We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation began naturally (no added yeasts) in small one ton fermentors. We punch down by hand once or twice per day. Pressing took place after about 7 to 10 days, usually at dryness. The wine was aged in new and old (neutral) oak barrels and puncheons (French and Hungarian) for 18 months. Unfined. 79% Petit Verdot, 21% Cabernet Sauvignon. 164 cases produced. Drink now through 2018.

Chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak. No malolactic fermentation. Aged sur lie in barrel for 10 months. 102 cases produced. This wine will improve in the bottle for 2 to 3 years post bottling

We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually at dryness. The wine was aged in new and old (neutral) oak barrels and puncheons (French, Hungarian and some Virginia) for 18 months. 78% Petit Verdot, 12% Carmenère;, 10% Cabernet Sauvignon. 326 cases produced. Drink now through 2017

38% Cabernet Sauvignon, 25% Merlot, 22% Petit Verdot, 10% Cabernet Franc & 5% Carmenère. Drink now through 2017.

Grapes were sorted and lightly crushed into the press. Only free run juice from two distinct vineyard blocks were used. Both cultured and native yeast. Some barrels were allowed to go through spontaneous malolactic fermentation. Barrel fermented in new to four year old French oak barrels. Aged on lees for 10 months with stirring. Bottled in August 2010. 332 cases produced. This vintage will improve over several years and plateau around 2014 to 2017.

Aromas of ripe sweet cherries, rose petals, slight oak & rich compost; a supple entry with sappy eucalyptus & mineral flavors, tightly wrapped structure with a long finish. 71% Cabernet Sauvignon, 15% Cabernet Franc, 7% Petit Verdot & 7% Merlot. Drink now through 2017.

100% Vidal, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine). The wine fermented slowly in old French oak and was stopped by chilling (putting the barrels outside in February) to retain fruit and sweetness. This wine should become more honeyed and spicier with age.

We hand sort before destemming and then again afterwards to remove pink berries and stem pieces. Fermentation begins naturally in small one ton fermentors. We punch down by hand once or twice per day. Pressing takes place after about 7 to 10 days, usually at dryness. The wine was aged in new and old (neutral) oak barrels and puncheons (French, Hungarian and some Virginia) for 18 months. 78% Petit Verdot, 12% Carmenère;, 10% Cabernet Sauvignon.

Aromas: Sour cherry, red raspberry, lingonberry, mint and white peach. Palate: Lively, refreshing with a lemon zest finish that tangos with light tannins. Food Pairings: Pairs with picnic or al fresco dining, cold meats, cold seafood, smoked fish and tabouleh. Winemaking: Drink now.

Grapes are hand sorted before crushing and pressing. Cold fermentation preserves the freshness of the grape. No oak is used. Seyval is bottled in the winter and is ready to drink by summer. A bit of residual CO2 from fermentation gives the wine a bit of spritz. It is best when consumed within two to three years of bottling when it is fresh and lively.

The goal is to retain the fresh fruit characteristics of each grape. Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure. The blend is cold fermented. Fermentation is stopped by chilling when the residual sweetness is in balance with the fruit and acidity. The wine is bottled in late winter and is immediately ready to drink. 81% Vidal, 19% Riesling.