Our Pavilion will be closed for a private event on April 11th, and the entire property will be closed for a private event on April 25th.
100% Estate Grown Cabernet Franc.
This Loire-Valley style Cabernet Franc is a delicate, light red wine with fresh red fruit aromatics with good acidity on the finish. A lovely choice for summer grilling and picnics. Recommended Pairings: Roast chicken with mushroom risotto, herbed goat and soft cheeses, garden tomato-based dishes, and anything highlighting summer herbs.
Aged 5 months in concrete Amphora.
Classic red wine fermentation: after harvest, grapes are destemmed and put in tank with only yeast addition. Pump overs are done once a day, then the wine is pressed off fairly quickly after primary fermentation. Natural malolactic fermentation occurs in French oak barrels: 25% new oak and 75% neutral. Selected barrels are blended in a stainless steel tank, then returned to barrel for a total of 20 months in barrel. 462 cases produced.
42% Merlot, 29% Petit Verdot, 29% Cabernet Sauvignon, estate grown.
41% Merlot, 37% Petit Verdot, 22% Cabernet Sauvignon; All Estate-Grown
All the grapes for this vintage came from our “House Block”, which is developing nice phenolic maturity with complexity while maintaining very good natural acidity. Each variety is fermented and aged separately, until blending trials. After blending the wine is aged in 25% new, 75% used French oak barrels for a total of 24 months in barrel. 788 cases produced.
64% Tannat / 18% Petit Verdot / 18% Sangiovese; All Estate-Grown
All 3 varietals ferment separately, following the classic red fermentation process: destemmed grapes undergo frequent pump overs and punch downs to extract color and tannins based on the varietal, with extended maceration after fermentation. 100% malolactic fermentation. Aged 26 months in French oak.
100% Estate-grown Chardonnay
This vintage of Chardonnay uses 30% stainless steel fermentation and 70% neutral French oak fermentation; the use of both methods preserves the freshness and acidity of the fruit while the portion in barrel brings a rounder mouth feel to the overall blend.
62% Merlot, 25% Cabernet Franc, 13% Pinot Noir; All Estate-Grown
This is a "press" rosé, meaning the grapes are picked specifically for our rosé, not "bled off" from other red wine. This helps maintain acidity by picking a bit earlier than for traditional red wines. Each varietal is fermented separately in stainless steel, then blended together for several weeks after fermentation ends.
100% Estate Grown
After harvest the grapes are cooled down and pressed full cluster. After sedimentation, we start the fermentation process, only for a few days and perform a mutage when we reach the level of residual sugar desired. The mutage consists of adding 174 proof brandy to the juice, bringing the alcohol level to 19%. This step naturally stops the fermentation process and keeps the residual sugar from the grapes.
100% Gamay, fermented and aged in concrete amphorae. Light-bodied, with fresh fruit aromatics and a quick finish.
Variety: 100% AMV Merlot “house Block”
Harvest Date: September 14th, 2023
Aging: 20 months in French oak. 10% new oak
Tasting notes:
This Merlot 2023 had a really good ripeness, so it expresses a nice complexity between red fruit aromatic perception and a smooth and velvety mouthfeel.
Destemmed grapes are placed in the fermentation tanks, with twice daily pumpovers until fermentation is complete. Wine is pressed-off quickly, and after a few days of sedimentation (where particulates sink to the bottom of the tank), wine is moved to barrels where natural malolactic fermentation happens. Aged 20 mos in French oak, 10% new.
Destemmed grapes are placed in the fermentation tanks, with twice daily pumpovers until fermentation is complete. Resulting wine macerates with the berries for one additional week, then pressed for a final extraction. Wine is moved into French oak where natural malolactic fermentation happens. Aged 24 mos in French oak.
Varietal: 100% Merlot
Harvest Date: August 28th, 2024
Well-known in Beaujolais, carbonic maceration is a fermentation approach where uncrushed grapes are placed in a sealed tank filled with carbon dioxide. Without the presence of oxygen, fermentation begins within the berries through an enzymatic process, rather than by yeast acting on crushed juice. The resulting wine is distinctive fruity, floral, and offers candy-like aromas, with soft tannins.
Aging: In Tank for 9 months
Destemmed grapes are placed in the fermentation tanks, with twice daily pumpovers until fermentation is complete. After fermentation is complete, the berries are left with the wine to “macerate” for a week, then the wine is pressed off. After a few days of sedimentation, wine is transferred to barrels, where natural malolactic fermentation happens. Aged 33 mos in French oak, 25% new.
Our 2022 Petit Verdot boasts a full body structure with rich tannins, good complexity of balanced fruit with spice and earthy undertones. After harvest, the grapes are destemmed and transferred to fermentation tanks. Pumpovers are performed twice daily, then the fresh wine has one full week of post-fermentation maceration before pressing off. We leave the fresh-pressed wine in the tanks for several days to allow the sediment to settle before transferring to French oak for 24 months, where natural malolactic fermentation occurs. The rich body of this vintage finishes with a long and round mouthfeel.
Grapes: 100% AMV Albariño
Harvest date: August 15th
Grapes are chilled overnight before being pressed, then cold juice is moved to the tank for cold sedimentation for 24 hours to remove particulate matter. Cold juice is moved to a clean tank for fermentation, a 3 week process at 62F. After a few months, the tartaric acid and proteins have sunk to the bottom of the tank, the wine is filtered and is bottled. Aged in stainless for 5 mos.
Tasting Notes: light body with crispy and bright acidity, nice minerality and aromas of citrus and stone fruit.
60% Pinot Noir / 40% Chardonnay, Classic champagne method to produce the wine, with secondary fermentation in Jan of 2025, with wine aging for one year in bottle. A gorgeous, delicate sparkling wine, our debut vintage of Sparkling Rose has lovely fresh aromatics with a delightful mouthfeel from 12 months of on-lees aging. Bright acidity and dry, mineral finish is subtly punctuated with a fine mousse finish.