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Hand sorted, then cold soaked for color. The wine was fermented in t-bins, not exceeding 85 degrees, and then punched down and pumped over throughout a fermentation that lasted six days. There was an extended maceration for four weeks before going into French oak barrels - 50% new and 50% neutral - for thirteen months. It was bottled unfiltered. The wine has a deep garnet color and a spicy ripe nose, a round rich palate with dark fruit and mature tannic structure.

Picked in lugs, sorted and destemmed into t-bins. Cold soaked for 3 days and then fermented in t-bins. Punched down and pumped over daily. Femented for 5 days and extended maceration for 3 weeks. Aged in French oak for seventeen months. This is a beautiful Virginia Cabernet Sauvignon with a great nose and finesse.

Picked in lugs and sorted. Cooled before pressing. Gravity fed into settling tank for 2 days and then to barrel for fermentation in French oak. Barrel finished for six months. This is a wonderful French Chablis style wine.

Picked in bins, cooled overnight and hard sorted before pressing. Barrel fermented in 50% new oak and finished in stainless steel for five months.

This Bordeaux-style blend has a rich full body, soft tannins and abundant fruit on the nose. All three varietals were crushed and then cold-soaked for maximum color. The wine fermented in t-bins, went through extended maceration and then barrel aged in French oak—50% new and 50% neutral - for seventeen months. A complex nose, generous fruit centered on black current, cherry and raspberry.

The fruit was crushed into bins, then cold soaked for color for six days at 40 degrees. The wine was fermented in t-bins for an extended maceration for two weeks, pressed into a tank to settle, then transferred into French oak barrels - 50% new and 50% neutral - for thirteen months. The wine has deep color, rich mouth feel and dark ripe cherry fruit on the nose. Our Merlot, like all the reds of 2006, was bottled unfiltered.

The fruit was cold soaked for two days to maximize color, then fermented in t-bins for seven days with an extended maceration for two weeks. The wine aged in French oak barrels - 50% new and 50% neutral - for thirteen months. The wine has bright earthy fruit on the nose, a rich, round palate and soft tannins.

Hand sorted and crushed into t-bins. The juice was pressed and gravity fed into a stainless steel tank to ferment at 70 degrees for eight days. The wine has a citrus nose, mouth feel of ripe fruit, and a clean crisp finish.

The wine was cold stored at less than 50 degrees to stall fermentation as additional fractions were added. The clean juice was racked from the heavy lees and inoculated in a tank to allow a cool slow fermentation at 68 degrees. The wine was very slowly finished dry and has overtones of fresh strawberries in the bottle. 45% Cabernet Franc, 22% Merlot, 17% Petit Verdot, 16% Cabernet Sauvignon

Hand sorted, the grapes were destemmed and cold soaked 12 hours in our tank press, then pressed and gravity fed into a stainless steel tank. The juice fermented in the tank at less than 70 degrees for ten days. The wine has a bright tropical nose with pear, melon and honeysuckle, abundant fruit and a clean, deep finish.