Nose: At first whiff the wine displays vibrant notes of cherries, sassafras and spice.

Flavors: The cherry flavors are the first impression spread across the palate by the wine’s acidity. As the wine lingers notes of oak and savory herb serve to enhance the fruit character.

Roasted nut and minerally citrus are at the fore of this hearty and complex style of Chardonnay from the Russian River. Lovely, full bodied, and delicious with or without food.

This classic Sonoma County Chardonnay offers inviting stone fruit aromas accented by notes of tropical fruit. The well-balanced acidity supports a core of pear and sweet melon and complements a creamy texture. The wine has a clean, refreshing finish.

Vibrant aromas of ripe blackberry and vanilla mingle with notes of roasted coffee and toast on the nose. Full-bodied and velvety on the palate, the flavors are bright and juicy with well-integrated layers of blackberry, plum, mocha and clove spice. The wine's luscious mouthfeel and persistent finish marries fruit, oak and supple tannins in perfect balance.

This is a medium bodied wine, with ripe fruity flavors of pear, crisp green apple, vanilla and toasty caramel. Approximately 70% of the wine is barrel fermented, to integrate fruit and oak flavors.

This Syrah is deep, dark, ripe and polished. Intense dried blueberry, cassis, black pepper and violets fill your nose and your mouth with that first sip.  The addition of Cabernet Sauvignon and Zinfandel add layers of ripe, black fruit with soft, fine tannins and a hint of spice.

This wine is primarily Sangiovese blended with Malbec. Grapes were hand-harvested, and upon entering the winery, hand-sorted and then gravity fed directly into tanks for five days of cold soaking. The wines were fermented on the skins for about 10 days until pressing, then individual lots were moved to barrels for malolactic fermentation. After fermentation was complete, the wines were blended and aged in new Hungarian puncheons and older French oak barrels in wine caves until bottling.