Fruit is sourced from elevations up to 2,200 feet. Lean and lively with lemon wedge, hazelnut, and peach blossom. Although it possesses a leesy mouthfeel, acidity is high-toned, refreshing with each sip.
Fruit is sourced from elevations up to 2,200 feet. Lean and lively with lemon wedge, hazelnut, and peach blossom. Although it possesses a leesy mouthfeel, acidity is high-toned, refreshing with each sip.
Lavender and blueberries offer a broad and juicy profile, with bright acidity. Sleek and clean with underlying Italian herbs and a whisper of savory earth.
This well-crafted dessert wine is primarily made from the Chambourcin grape, with some Cabernet Sauvignon, Petit Verdot, Merlot, and Cab Franc. At 18.5% abv it comes across much like a Ruby Port, rich and fruity, with subtle notes of cinnamon. Infused with cocoa beans, it is aged for 20 months in Bourbon barrels. Dark chocolate cherries and a hint of coffee are pleasant, and there is no cloying sweetness on the finish – well-balanced.
A luxurious Bordeaux-style blend, with white-peppered cassis, plum liqueur, and finely worked tannins. Dried herbs appear mid-palate, sweetened by rhubarb and red tea.
Bright and creamy, with Mandarin orange, elderflower, and thyme. Salted pear and peach create a succulent mid-palate charm, with a grapefruit zest finish.
Almonds, apple tart, and lemon blossom sidle with sizzling acidity and a clean, mineral finish.
This is a notably oaked, vanilla-forward style of Chardonnay. Caramel and vanilla aromatic notes are enhanced by lightly spicy accents, and there’s just enough acidity to keep this balanced through the finish.
A concentrated dive into tilled soil, sage, and mocha-washed violets. This blend of 41% Cabernet Sauvignon and 29% Cabernet Franc, with Petit Verdot and Malbec, is sumptuous, with dark chocolate-cedar and blackberry that bow to a refined structure: more restrained than dominating, despite the power of their estate fruit from Mount Veeder’s elevated vineyard sites. Built for longevity.