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Made 100% with Hawaiian Maui pineapples, this Méthode Champenoise sparkling wine has aromas of fresh cut pineapples while finishing dry. Limited supply available.
Chardonnay is the only barrel fermented white wine at Paradise Springs. This stylistic choice is made to allow the new oak to integrate seamlessly into the wine. This process gives the wine freshness and subtle oak notes, along with tree fruits of Asian pear and Golden Delicious apples. The “batonnage” stirring of the lees as the wine ages adds a creaminess that balances out the good acidity the wine contains due to not undergoing malo-lactic fermentation.
This dry version of Vidal Blanc has aromas of boxwood and lemongrass that lead to flavors green apple and lime zest on the palate. This is a vibrant wine with mouth quenching acidity, great fruitiness, and wonderful balance.
Our Viognier is fermented and aged in stainless steel to allow the true expression of the variety to come forth without competing with oak notes. This process emphasizes the aroma of honeysuckle and the white peach notes of Viognier. The wine has good balance between alcohol and acidity, which compliments the round mouthfeel achieved by aging the wine on its lees aging and stirring it while in tank.
This varietal derives its name from its small, thick-skinned berries that yield a beautiful, golden straw-colored wine. Often made into a late-harvest dessert wine, our version is more of a dry style with dried mango and baked apple notes. It is medium bodied with lots of lasting flavors that the bright acidity helps clean off the palate at the finish of this wine.
Aromatics of petrol are followed by citrus blossoms, which waft from the glass and lead to flavors of Meyer lemon and under ripe pineapple. This is a wine with good acidity, a touch of sweetness and a crisp finish, making it pleasant on its own on a hot day or a great match to spicier foods.
This dry French style Rose is a refreshing selection. Aromas of rose oil and grapefruit accent flavors of guava, strawberry and citrus. Grape skins contact at cold temperatures for only two days give this wine it’s pale salmon color.
Treating a white grape, Viognier in this case, like a red wine and fermenting it on the skins pays homage to ancient winemaking techniques. That process gives this wine a unique aroma of wildflower and brioche, flavors of green tea with honey and a finish of Asian pear make this a one-of-a-kind wine.
Cabernet Franc is often used for blending, however it also makes a great varietal wine in Virginia. This medium-bodied wine is fruit forward with flavors of black cherry, blueberry and subtle oak notes. It is balanced by refined tannins and ample acidity, which allows it to be good on its own or with a variety of foods.
A structured Bordeaux blend that starts out with jammy fruit notes and finishes with a touch of sour cherries. The fine grain tannins and good acidity, along with abundant red fruit components make for an approachable, yet complex wine with remarkable balance.
2019 GOVERNOR'S CUP CASE WINNER
"Historically, our Meritage is comprised of the best selections of our Bordeaux varietals, and aged in our highest quality oak. My main goal when blending our Meritage is to make a wine that is approachable in youth, yet age worthy. A wine like this has a broad appeal to a variety of palates. It is meant to be shared over good conversation, great food, and with family and friends." -Rob Cox, Head Wine Maker
This 2015 Meritage is an age-worthy, full bodied, and complex wine with an exquisitely balanced tannin structure. It features well-integrated aromas and flavors of brioche, raspberry, vanilla and a touch of cigar box.
34% Petit Verdot | 24% Cabernet Sauvignon | 22% Merlot | 20% Cabernet Franc
The Real American Grape® was first cultivated in Richmond, VA in 1830. Norton has the highest concentration of Antioxidants in any red grape, and it is “the healthiest wine you can drink”! This heavier-bodied dark-colored wine has jammy blackberry notes, vibrant acidity and finishes with a subtle smokiness.
Rated 92 points by Robert Parker's The Wine Advocate. PVT is a 50/50 blend of Petit Vertot and Tannat. It is a full-bodied wine with a great balance of tannins and acidity across the palate. Prominent aromas of blackberry, plum, black cherry and dried herbs abound.
This dessert-style Vidal Blanc has aromas of apple skins and honey notes. Apple and honey notes are abundant, while a touch of bright acidity on the finish cleanses the sweetness off the palate.
Swagger is made in the traditional port-style entirely from Chambourcin, which gives this wine a deep ruby color and distinct black cherry flavor. The wine is a drier ruby style but well balanced with smooth tannins and acidity that help highlight the subtle smokiness and caramel undertones from the bourbon barrel ageing.
Starting with Edition II, Swagger has been made in the Solera style of fortified wine making, which means that multiple vintages of the wine are blended together to help maintain quality and consistency from year to year.