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.