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Filled with bright, white, cherry Pinot Noir fruit, this driest of the sparkling wines will delight your mouth with its tiny bubbles! Made using the French Méthode Champenoise Style — the secondary fermentation takes place in the bottle where the wine remains until it is sold. This allows for the wine to become more fully integrated with the yeast which produces a more complex wine. Only 20% of the United States' sparkling wine is produced using this method because it takes extra labor, time, and aging space.

From early harvested Pinot Noir fruit for sparkling wine. Salmon colored blush with fruit overtones of white cherry, which is characteristic of pinot noir, also apricot and peach. The strategy for this rose was to round out the flavors of the Pinot Noir grape. The growing year was very dry, 56 cases were made. Primary fermentation was cool (55 - 56) of pressed fraction of Pinot Noir. Stainless steel barrel aging with 3 gallons of merlot added for color. Tight filtration using sterol to get rid of yeast and bacteria.

Aged in french oak for 20 months, this blend of 75% Cabernet Franc and 25% Merlot has earthiness, licorice, and a cedar mouthfeel. 2002 produced a small and fantastic crop of grapes, so we have brought this wine back as a varietal, bottling only 99 cases. The last time we produced a varietal Cabernet Franc was in 1999.

Crisp, clean, fruit driven wine with hints of cantaloupe, green pear, and ripe apple. The perfect choice for shellfish and light luncheons. Serve chilled. The growing year wasvery dry and the fruit stayed clean, producing 308 cases. Presenting a light, crisp style related to minimal malolactic fermentation. It was barrel aged for 6 1/2 months in french oak. .

This wine, made with 100% Chardonnay, was placed in french oak barrels for two and a half months. The fruit is fresh and crisp with green apple up front and finishes with lemon-citrus.

A Merlot and Cabernet Franc blend (90% - 10%) with a big, fat, black-raspberry fruit nose and a hint of cedar mint. Very soft mouthfeel with balanced tannin for structure and complexity. The growing year was perfect weather, producing 1194 cases. Malolactic fermentation and barrel aging for 20 months - 10 months in new barrels, then 10 months in old barrels. Unfiltered and oenologically reductive, this wine opens beautifully in the glass.

Medium bodied with fruit of cassis and black cherry on the nose. Revealing deeper layers of dark chocolate and old leather. Lovely with mushroom dishes and tomato based pasta. The growing year had a wet beginning, but ended well. Cool fermentation (65-68) to soften tannins. 112 cases produced. 20 months barrel aging in neutral barrels, racked, then chilled, then bottled. An unfiltered red, lightly Burgundian and oenologically reductive. Ready to drink now or hold 2 to 5 years

Filled with bright, white, cherry Pinot Noir fruit, this driest of the sparkling wines will delight your mouth with its tiny bubbles! Made using the French methode Champenoise (the secondary fermentation takes place in the bottle and the wine remains in that bottle until sold) style. This allows for the wine to become more fully intigrated with the yeast which produces a more complex wine. Only 20% of the United States sparkling wine is produced using this method because it takes extra labor , time , and space.