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Tip the Paradise Springs Team!
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Barrel fermenting the Chardonnay allows the small amount of new oak to integrate seamlessly into the wine. This contributes freshness and subtle oak notes, along with yellow apple and ripe quince. The “batonnage” stirring of the lees as the wine ages adds a creaminess that balances out the bright acidity the wine contains as a result of not going through a full 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 showcase the true expression of the variety without oak notes overwhelming the palate. This process highlights the aromas of honeysuckle and apricot notes inherent in Viognier. The wine has good balance between the alcohol and acidity, along with a round mouthfeel from its lees aging and stirring 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.
The wine starts off with grassy notes similar to a Sauvignon Blanc, followed by the sweet smell of honeysuckle. Citrus zest and a zip of acidity balance the sweet pineapple component on the palate, making this wine very pleasant on its own or a great match to spicier foods.
This pale salmon-colored Rosé is bursting with red fruit aromas of strawberry and watermelon. The palate is dominated with citrus flavors of grapefruit and bergamot that lead the way to a wine that is balanced with ample acidity and lingering fruit finish.
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 an important varietal wine in Virginia and has been prominent throughout history of viticulture. This lighter bodied wine has an herbal black tea note followed by a floral component. Flavors of sour cherry and tobacco lead to a tannic dry finish.
Rated 89 Points by The Wine Advocate!
This variety has become one of the leading varietal wines for Virginia and important to the identity of the region. This Petit Verdot has a deep Garnet color and aromatics of blackberry with a subtle underlying violet floral note. This full-bodied wine has ample but well-rounded tannins and balanced acidity. This highlights the black fruit components of blackberry and plum and also compliments the baking spice flavors on the finish.
An approachable Bordeaux blend that starts out with red fruit notes of cherry and currant and finishes with a touch of brioche. The supple tannins, the acidity and the fruit forward flavors in this wine make it approachable, yet complex 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
Rated 90 Points by The Wine Advocate!
2020 VIRGINIA GOVERNOR'S CUP GOLD MEDAL WINNER
This full bodied Bordeaux blend gives way to aromas of red fruits and baking spices. The well integrated tannins, balanced by the acidity abundant red fruit components make for an approachable, yet complex wine with a velvety mouthfeel.
Rated 90+ Points by The Wine Advocate!
Order two or more bottles for an automatic invite to our PVT Release Party! (Postponed date to be announced)
Aromas of dark fruit notes are highlighted by baking spice and accentuated on the palate by flavors black cherry and blueberry. This well-balanced wine has good acidity and medium body with even tannic structure and a smooth finish.
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.
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.