100% Cabernet Franc. Deep ruby color and a complex, inviting bouquet. Aromas of raspberry, strawberry, red currant, and subtle red flowers mingle with soft, integrated herbaceous hints and a touch of toast. On the palate, flavors of black cherry, red berr
100% Cabernet Franc. Ruby red in color. Aromas of roasted strawberry, raspberry compote, and rhubarb with violets, baked cinnamon, fall leaves, smoked tobacco, crushed gravel, and a subtle herbal evergreen note. Flavors of red currant, black cherry, and b
100% Cabernet Franc. Medium ruby in color. Aromas of raspberry, red currant, cherry, rose, violets, and herbs with subtle notes of tomato leaf, green pepper, and earthy undertones. Flavors of red cherry, raspberry, and strawberry with red currant, hints o
85% Cabernet Franc. 15% Merlot. Classic dark fruit flavors, medium bodied with nuances of earth and pepper. Slight herbaceous and cassis nose with a bit of leaf and sweet oak. Nice round bodied wine with a delicate, long finish.
April 24 & 25th The rooster says be confident… but the wine says be louder. So if things get a little wild in the eveinig, just stand up and say, “Your Honor, in my defense… it was a very persuasive bottle of Chardonnay.” And yes, your ticket includes a
Spanish cultivation of Vitis vinifera, the common ancestor of almost all vines in existence today, began in earnest with Phoenician settlements in the southern provinces. Later, according to the Roman writer Columella, vines were grown all over the Iberian Peninsula, establishing a long viticultural tradition. Within this context, Tempranillo emerges as an old grape dating back to at least the ninth century, where there were only scattered references to the name. This is presumably because, in many places, such as the Valdepeñas region, it was the dominant indigenous variety and simply assumed to be a different grape.
When the Wegmans in Central Park first opened, there was a pergola with high tables set between the cheese deli and the produce. On Thursday and Friday nights and Saturday afternoons the wine and cheese staff would share wonderful tales of that week’s wine and a perfect whatever nibblie was served that day. This “Perfect Pairings” gained a following and many wine drinkers came out.
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