GoldRush. GoldRush a recent American apple from Purdue University, named for its color and the rush of flavor it offers. That flavor is rich, complex and vinous. Its tart lime and lime zest acidity, balanced with a spicy, sweetness, with background notes
Beautifully aromatic with notes of blackberry, red cherry, and slight earthiness. Deep caramelized flavors of fig and plum on the palate. Long-finishing and tannically vivid, yet with a remarkably soft palate.
85% Chardonnay, 15% Alberino. Fermented in stainless steel to capture freshness. Crisp and refreshing with lovely notes of stone fruits, salinity, and lychee. Bright with a slightly sweet finish.
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.
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
100% Viognier. Pale lemon in color. Aromas of iris, honeysuckle, ripe peach, mango, and tropical fruit with citrus zest and subtle floral lift. Flavors echo ripe peach, pineapple, lemon zest, and tropical fruit with hints of wet stone and a gentle herbal
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
46% Cabernet Franc, 30% Merlot, 24% Petit Verdot. Deep purple in color, this Bordeaux-style blend opens with brooding aromas of violets, kirsch, raspberry, black plum, blackberry, and lingonberry, accented by subtle hints of bell pepper and graphite. On t
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,
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
Blend of Vidal Blanc and Chardonel. Pale lemon in color. Bright wild white flower aromas with citrus, zest, grapefruit, ripe pineapple, with lighter notes of passion fruit and guava. On the palate peach, lemon juice, and a touch of grass. This is a dry, b