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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 Viognier was fermented and aged in stainless steel to allow the true expression of the variety to flourish and emphasize the aromas of orange blossom as well as the tropical notes of ripe Viognier. The wine has a full and round mouthfeel from it lees aging and stirring while in tank complimented by mouth-quenching acidity.
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.
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.
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.
This variety has become one of the leading varietal wines for Virginia. This Petit Verdot was aged in tight-grained French Oak to help enhance its firm tannin structure and add complexity. Dark fruit aromas dominate alongside subtle dried herb notes that lead to flavors of black cherry and plum. The wine finishes with firm tannins and a touch of smokiness.
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 abundant aromas of baked apples and subtle floral notes. On the palate the apple and raisin notes come through along a touch of baking spice. This is wine is balanced well with good acidity and a clean finish.