Our Wines

"Wine is one of the most civilized things in the world and one of the most natural things in the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing." - Ernest Hemingway

Whites

2009 / LoCo / VIOGNIER
VINEYARD: Maggie's Vineyard and Williams Gap Vineyard
QUANTITY PRODUCED: 95 Cases
HARVEST DATE: October 2009
BLEND: 100% Viognier
ÉLEVAGE: Whole cluster pressed, barrel fermented & aged in neutral French oak barrels for 9 months.
PAIRINGS: This Viognier is lighter than our other Viognier and therefore pairs with lighter foods such as salads and mild fish.

2010 / Maggie's Vineyard / VIOGNIER
VINEYARD: Maggie's Vineyard
QUANTITY PRODUCED: 145 cases
HARVEST DATE: September 2010
BLEND: 100% Viognier
ÉLEVAGE: The grapes were whole cluster pressed then fermented and aged in neutral French Oak barrels for 7 months before bottling in April, 2011. This off-dry white exhibits classic Viognier aromas and flavors of peach, apricot and honeysuckle together with a full, rich and creamy mouth feel.
PAIRINGS: Foods with heat and spice, pork with fruit chutney.

2010 / Barrel Fermented CHARDONNAY 
VINEYARD: Indian Springs
QUANTITY PRODUCED: 200 cases
HARVEST DATE: September 2010
BLEND: 100% Chardonnay
ÉLEVAGE: Whole cluster pressed with primary and partial malolactic fermentation occurring in small French oak barrels (11% new) where the wine was aged for 10 months before bottling in July, 2011.
PAIRINGS: Roasted chicken, grilled white fish, lobster, crab, sauteed scallops, veal and dishes with creamy white or buttery sauces.

Red

2009 / WILLIAMS GAP
VINEYARD: Williams Gap
QUANTITY PRODUCED: 240 cases
HARVEST DATE: September and October 2009
BLEND: 40% Cab Franc, 27% Merlot, 22%, Cabernet Sauvignon, 11% Petit Verdot
ÉLEVAGE: The component wines were vinified separately and then aged in a combination of new and neutral French oak barrels for 18 months. The final blend was assembled in March 2011.
PAIRINGS: Robust meat dishes such as beef or lamb, especially if cooked with red wine such as beef bourguignon. Strong cheeses such as Camembert, Roquefort and Brie.