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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.
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.
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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 stainless-steel fermentation highlights the true expression of each variety without any oak features dominating the palater. It is this process that highlights the tropical notes of Petit Manseng and grassy aromatics of Vidal Blanc that are so prevalent in this wine. Asian pear stands out on the palate, followed by a lemon curd note that is wrapped up with the mouth quenching acidity of underripe pineapple that leads to a long finish.
The stainless-steel fermentation highlights the true expression of each variety without any oak features dominating the palate. It is this process that highlights the tropical notes of Petit Manseng and grassy aromatics of Vidal Blanc that are so prevalent in this wine. Asian pear stands out on the palate, followed by a lemon curd note that is wrapped up with the mouth quenching acidity of underripe pineapple that leads to a long finish.
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 pink Rosé is bursting with red fruit aromas of strawberry and watermelon. On the palate this wine starts with citrus flavors of grapefruit, leading the way to wild strawberry notes. This wine is a Provençale-style rosé that is bright, fresh, and balanced with ample acidity and a lingering fruit finish.
A dry red wine enjoyed best slightly chilled. Produced in a nouveau style using the traditional technique of carbonic maceration, or whole berry fermentation. This process created a fruity and low tannin wine meant to be enjoyed right away.
Released on Friday, July 2nd. Available for early-purchase NOW!
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.
Petit Verdot is typically used for blending in most regions, but here in Virginia it has become one of the leading varietal wines and important to the identity of the region. Aging entirely in French oak brings a savoriness to our Petit Verdot that is intertwined with the black fruits and floral aromatics that are true to the variety. This fuller-bodied wine has ample but well-rounded tannins and bright acidity that highlight the blackberry and plum component, finishing with an earthiness of woodland underbrush and sage.
A full-bodied Bordeaux blend that gives way to aromas of raspberry and blueberry with baking spice. The well-integrated tannins, balanced by the acidity and abundant red fruit components make for an approachable, yet complex wine with a velvety mouthfeel.
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.
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.
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.