Blend: Flagship White Wine - Rhone inspired
60% Roussanne, 20% Viognier, 20% Marsanne
Aroma: bright stone fruits, citrus and nuances of floral notes
Palate: apricot, peach and citrus with a zesty finish
About: lightly oaked then bottle aged at the winery – truly elegant!
Each variety was hand-picked and hand sorted. 100% was co-fermented in new French oak. After fermentation was complete, 50% of the wine was aged for 8 months in new French oak (with bi-weekly bâtonnage), 25% was aged in neutral oak and the balance in stainless steel.
Aroma: beautiful honeydew melon, pear and lots of citrus
Palate: grapefruit, ripe pear and citrus on the palate
About: round and luscious with a long finish
Six different stainless steel fermentations were used to craft this blend. These fermentations varied in harvest date, ripeness of fruit, yeast selection, fermentation temperature and post-fermentation residual sugar resulting in a wine with subtle complexity and exceptional balance.
Aroma: ripe dark cherry and blackcurrant with hints of vanilla
Palate: dark berries with soft supple tannins
About: well balanced with a long finish
Our first vintage of a single variety Cabernet Sauvignon.
Complex aromas of ripe dark cherry and blackcurrant with undernotes of vanilla and toasted mocha. Flavors of ripe dark berries on the palate, this well-balanced wine finishes with bright acidity and soft tannins.
This Cabernet Sauvignon was matured for 18 months in French oak. 30% of the barrels were new oak and the balance was in 2-4 years old barriques. Bottled aged at the winery for over a year prior to release.
Aroma: ripe dark cherry and plum with spicy floral notes
Palate: dark berries, ripe plum and sour cherries
About: long smooth finish with hints of spice
GSM is a classic combination of grapes used in reds from Rhône Valley. Vibrant aromas of cherry and dark plum with spicy floral notes. The palate yet powerful is delicate and round with attractive flavors of dark berries, ripe plum and sour cherries. Long smooth finish with hints of spice.
Whole cluster harvest and fermented separately in small lots. The varieties were matured separately for 16 months in new and neutral French and American oak prior to blending and bottling.