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It would be a very favorable compliment to a wide range of food from fish and seafood to light meat dishes such as veal and pasta. We recommend serving this wine at about 60o F. This wine will continue to age for several more years.

Individual barrels are selected through rigorous blind tastings for specific components and then blended to produce a Pinot Noir of great body and complexity. Rivaling the Winemaker’s Reserve in intensity, we feel this is a quality range we can achieve virtually every year. Aromas of cherry with earthy notes. Rich, ripe fruit with spicy nuances leads to a structured mid-palate and a long round finish . This wine will match well with sharp cheeses, beef, lamb, salmon, swordfish, duck, pate’s, spicy foods, Italian dishes and chocolate.

Spicy, varietal fruit aromas lead into a nice balance of fruit in the body. A clean, crisp finish makes the wine a wonderful match with Cajun seafood, Thai, Indian, Szechwan, turkey and shellfish. This wine will also develop quite nicely in the bottle for several years and should always be served chilled.

This was the first year that we successfully set and ripened all of the five Bordeaux varietals. Each was fermented separately using CSM and BDX yeasts and aged 16 months in small oak barrels. Cabernet Sauvignon drives the blend with the other varietals bringing supporting components to the composition. The 2001 Henry V has a smoky, spicy nose with violets leading to a rich mouth with berries, cedar and cigar box, and ending with a lingering finish. Enjoy with grilled meats, sharp cheeses, tomato based sauces and chocolate.

This wine has a spicy, elegant aroma of black cherries that leads into supple mouth flavors of black cherries and black pepper with light, smoky overtones. The lingering, forward finish allows it to be matched with a variety of dishes such as beef, lamb, duck, pate’s, spicy foods, Italian dishes and chocolate. This wine will continue to improve in the bottle for many years, yet is very enjoyable in the glass at the present time.

A very delicate wine with floral aromas of apple blossom and peach with a hint of spice. Light bodied in the mouth, citrus and melon flavors lead into a bright, refreshing finish. Serve this wine chilled as an apéritif with prosciutto wrapped melon, fruit, cheese or with spicy Asian food, and shellfish.

The wine has a perfumey nose with hints of peaches and apricots. This plus a light smoky quality persists on the palate, matching well with light, spicy dishes. The finish is dry and long which allows it to be matched with dishes such as turkey, chicken, shellfish, salmon and pasta. This wine should age well for two to five years and should be served chilled.

A grape variety used extensively in the Rhone Valley of France. A deep ruby granite color is followed by an aroma rich in jammy berry and earthy tones. Some raspberry spiciness flows into the mouth to complement the full bodied taste and finish. Serve at room temperature with heavier food dishes such as grilled meats, sharp cheeses and dark chocolate.

This is our ever popular, people-friendly Chardonnay...smooth and easy to drink. With just a little oak aging the wine expresses full varietal fruit (citrus and grapefruit) in a nice, soft structure. Serve chilled or at temperatures up to 60o F with simpler foods of chicken, fish, and hors d’oeuvres.

This wine is fermented at a cooler than normal temperature to preserve the fruity character of the grapes. It then spends just a few months (usually about 5) in neutral oak barrels and is released a few months after bottling, This has resulted in a wine that is more forward in fruit and is more moderately priced. This wine is a good match with soft foods, cheeses, pesto sauces, pizza and pasta. Because the wine has no oak character, it can be served with a slight chill or up to room temperature.

This soft, fruity blush wine is a wonderful appetizer of "just sipping" wine. Made from a blend of chardonnay, muscat, and cabernet sauvignon with a little over 2% residual sweetness, this wine will be enjoyed by all. The name comes from the French viticulturists. Veraison is the term used when red grapes start to turn color from green to red in the vineyard. It is a pivotal event in the vineyard and in Europe is widely celebrated. Cheers!

This was the first time in 30 years of grape production at Henry Estate that the making of “Ice Wine” was possible. Late October temperatures dipped to 17oF just prior to day break. This resulted in the clusters of white riesling berries being frozen solid like little ice cubes. Quickly pressing the frozen berries resulted in extraction of only the most viscous and flavorful components. A very special wine was produced with lots of tropical and fruit flavors, sweet but very invigorating on the palette.

This wine was made from botrytis affected fruit left on the vine imparting wonderful flavors of honey and apricots. A beautiful dessert wine.