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Blend: 46% Cabernet Sauvignon, 35% Petite Verdot, 17% Merlot, 2% Malbec
Color: Bright Burgundy
Aroma: Dried cherry, Cola and light menthol
Structure: Medium/high acid. Low tannins. Light body
Flavors: Dried cranberry, cola, dusty cherry
Pairing: Mushroom risotto, soft cheese, roasted garlic ravioli
Blend: 80% Cabernet Sauvignon, 20% Merlot
Color: dark garnet with a slightly opaque hue, medium rim
Aroma: cherry cola, fried sage, dark chocolate covered bacon
Structure: medium tannins, mild acidity, chewy finish
Flavors: creamy, bing cherries, cedar, tobacco leaf
Pairing: red wine braised oxtail, apple wood smoked pork chops
San Francisco Chronicle Wine Competition – Double Gold
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Blend: 99% Merlot, 1% Cabernet Sauvignon
Color: Purple, not quite opaque. Limited rim.
Aromas: Red currants, raspberry and blackberry. Some cherry too. Vanilla and tobacco.
Structure: Medium- tannin. Medium- acidity. Very dry.
Flavors: Very elegant and ready to drink now. Soft fruit flavors of dried cherries and cranberries. European style with a subdued quality that will pair nicely with food. The finish is smooth with the vanilla coming through at the very end.
Pairings: Pepperoni pizza, rack of lamb and truffle cheese.
Color: light straw
Aroma: grapefruit, fresh cut grass, lemon zest
Structure: high acidity, light and long mid to back palate
Flavors: lemon-lime, green apple, pear
Pairing: butter poached halibut, fresh mozzarella and tomato caprese salad
Ageing and Blending
Aged in stainless steel; no oak
Blend: 100% Sauvignon Blanc
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Blend: 100% Chardonnay
Color: Clear to pale straw
Aroma: Bright citrus, lime rind, green apple and a hint of granite
Structure: Bold acidity, juicy entry, strong mid-palate, light finish
Flavors: Lemon-lime, minerality, honeysuckle
Pairing: Steamed mussels in a white wine sauce, alfredo pasta with seared chicken breast