100% Cabernet Franc. Deep ruby color. Aromas of red berries, violets, potpourri, wild reeds. On the palate, it shows layers of flavors of red and black cherry, ripe plum, thyme, white pepper, and dried herbs, underpinned by warm wood tones, earth nuance,
100% Petit Manseng. Pale golden in color. Vibrant and expressive aromas of pineapple, honey, mandarin orange, grapefruit, guava, orchard flowers, and a hint of banana. On the palate, lively tropical fruit notes of melon, pear, honeysuckle, lime, kiwi, and
100% Chardonnay. Pale, gold in color. Jumping green apple and Bartlett pear aromas, followed citrus lemon-lime with undertones of custard, baked apple, and toast. Delicate mouse which lifts the flavors of apricot, cream, underripe pineapple, wet chalk, an
Intense fresh pressed cranberry juice cut by honeysuckle florals on the noes. Additional flavors of strawberry, clover, chalk and hard candy. This is a semi-sweet mead with medium-minus acidity and body. Flavor concentration does represent the cranberry t
56% Merlot, 365 Cabernet Franc, 8% Cabernet Dorsa. Deep ruby in color. Opens with aromas of ripe red cherry, blackberry, and black plum. Layered in are dried herbs, graphite, and forest floor. On the palate touch of red currant, dried thyme, cracked peppe
Blend of Cabernet Sauvignon, Merlot, Petit Verdot and Sangiovese. Blackberry and black cherry on the nose with intense flavors of cherry, raspberry and a hint of smoke on the palate. Easy-drinking with a slightly sweet finish.
62% Merlot, 31% Cabernet Franc, 7% Petit Verdot. Nearly opaque bright deep violet color; bright, roasted aromas and flavors of baked berries, coffee beans, and dark chocolate with an even, lively, dryish body; warming, complex marinated cherries and beets
100% Chardonnay. Medium gold in color. Aromas of lemon curd, wisteria, green apple, citrus, toast, with an underlying nuttiness. Continuing to the palate, pear, peach, lemon curd, hazelnut, with fully developed autolytic yeasty – butter flavors. The wine
Son of Bear Cider's flagship cider as a traditional semi-dry cider, showcasing a blend of Virginia grown apples. Light lemon in color with flecks of gold, fine perlage. Aromas bring out bruised apple, apple blossoms, citrus lemon-lime notes backed by slig
100% Chamboursin. Plum color. Aromas of mocha chocolate, raspberries, red cherries, cocoa nibs, red flowers, vanilla, and butterscotch. Flavors continue with black cherry, cedar, nutmeg, fig, toffee, raisin, cooked red fruit blend. This is port style swe
95% Vidal Blanc, 5% Pinot Gris. Pale lemon-green in color. Rich aromas of bruised apple, ripe pineapple, honeysuckle, flower petals, and a touch of soft soapy perfume. Juicy stone fruit on the palate with pear, melon, citrus lemon-lime, peach, apricot. T
Blend of Virginia Crab Apples: Hewes, Wickson, and Ruby Red. Pale lemon. Aromas of bruised orchard apple, pear skin, and citrus blossom, layered over notes of dried hay, white pepper, and a whisper of wildflower honey from natural fermentation. Background