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.

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 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.

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.