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Perhaps the most successful red of the '09 vintage for its typical robe of spice, smoke and dark fruit up front. Uniquely subdued in its light to medium body, this early release has grown up in the bottle in a few months and promises to be exciting company for the next year or two.

Part of the small batch, "scratch lots" of the Craft Cuveé series this wine is pale gold in color with a forward nose of oaky vanilla interspersed with green apple and pineapple. As the mouth warms this lively wine the bright acidity seems to soften and the tongue finds a gentle softness among an orchard of flowers and tree fruit.

Hints of peach, apple and pear in the nose and mouth. Medium to full body, sweet but not thick.

Meritage style Cabernet Sauvignon/Merlot/Cabernet Franc blend.

Perfectly put together nose of appealing woods in Spring, bark, moss, earth and something flowering. A mouth full of cooked plums, licorice, fine grainy tannins and a warm camp fire finish. A sophisticated reserved wine that let's you know it's there.

"Naked" Chardonnay is fermented at a low temperature in stainless steel. This promotes the formation of citrusy esters such as lime and lemon, and some tropical fruit flavors, which are prevalent in the nose and on the palate. Also Naked Chardonnay is not put through malo-lactic fermenation. This secondary fermentation lowers the apparent acidity and leads to the buttery character you find in most "traditional" Chardonnays. Thus, our Naked Chardonnay comes through as very clean, lively, refreshing, and acidic--a real palate tingler!

For maximum enjoyment I recommend drinking Niagara when it is young and fresh.

Luscious smooth body with almonds and lemon.

Every drop of color, every smell, every taste and texture in the wine was fought for in a short, cool, wet growing season. Light red with slight blue color. Nose of smoke, lavender, dried cherries and black licorice. Very forward and smooth with a medium body and almost sweet dark berries in the attack. This wine is a noisy party of flowers, vanilla and a slightly dry finish that carries to a bouquet that lasts forever.

Smokey nose laced with cinnamon and a medium body with pockets of sweet vanilla, burnt twigs, brown sugar and white cherry. Promising several years of aging potential.

The color is a medium depth bright blue red. The nose is an enticing mix of smoke, spice and blackberry. The delicate mouth is suddenly coated with blueberries and layers of smoke, spice, and vanilla. You could call it a Beaujolais on steroids.

Clear, platinum in color. Forward nose of peaches, lemons, burnt straw. Medium body with jazzy acidity that makes flavors of peach, lemon/lime and mint play off each other like a symphony of wind instruments.The finish is clean and long. For those unfamiliar with this wine it might be likened to the mouth-filling and fruity New Zealand style of dry Sauvignon Blanc.

Cool and refreshing, fruity and sweet - a great year-round treat.

When it's cold…Spiced Apple is hot! In Fall and Winter, serve warm with a fruit garnish or cinnamon stick-from the heavenly aroma to the soothing familiar flavor, it's a real crowd pleaser. In Spring and Summer, use Spiced Apple as a refreshing spritzer…just pour over ice and add a wedge of lemon.

Notes: When the numbers are in and the smoke has settled my 2010 Spring Wine will be like lightening in a hot winter sky. It hasn't happened before and 2010 may not happen again. There are reasons for this. It is 100% Vignole grapes from the Miller Estate.It comes on with peaches and slides into apricots.In the mouth it is first soothing and then goes from glistening to a rash of fresh acidity and an abundance of wild white fruit ranging from white apple flesh to sweet pears and grapes.There is no finish; it just goes on. How can something be so delicate and go on and on?

Steuben is a red grape that we press off the skins quickly , like a white, in order to make this "blush" wine. Our goal is to present Steuben in its lightest, freshest and most delicate form. Thus it is fermented at low temperature and bottled early with a tad of residual CO2 (and sugar). This style is best consumed young!