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This is a rich Cabernet Franc with a tinge of Merlot. Flavors of ripe raspberry and blueberry with tobacco touches that create a slightly rustic, yet robust red wine that demands a smoky-grilled steak. The acidity and tannin level tells us that you will enjoy this wine for several years to come.

This 100% Chardonnay drinks just as a Burgundy-style, food friendly wine should. Hints of vanilla amid bright lemony citrus and mineral accent precede a brilliantly balanced mouth feel that has made a good marriage of the acidity with the toasty soft influence of 35% new French oak. Pair with fresh lobster, roast chicken, or a Sunday Brunch omelet.

Our first Merlot has a bit of Malbec, Petit Verdot and Cabernet Franc to round out a well-balanced, medium-body wine. The nose exudes bright mixed berry with minty overtones, and the palate emphasizes the strawberry flavors, a lovely roundness and respectable finish. 35% was aged in new French oak for eight months, this wine pairs well with roasted salmon, beef bourguignon (remember to use it in the recipe, too) and summer beef kebobs.

This crisp, stainless-steel fermented Pinot Gris has a touch of chardonnay and highlights of green apple and lemony citrus, with notes of honeysuckle and hazelnut. Lively acidity surrounds the continuing green apple and citrus on the palate, resulting in a satisfying finish. This is an any-occasion wine for raw and grilled seafood, chilled summer soups and oysters for the winter holiday celebrations.

Classic Viognier characteristics beginning with floral scents, white peach, mango and pineapple harmonizing with just the right balance of acidity and softness from the 35% new French oak. Complex bouquet of a good Viognier is meant for the sweet and savory blend of spices found in Thai food, and some Indian dishes, such as Chicken Tandoori.