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.
100% Estate-grown Petit Verdot from the House Block
2018 was a rainy year, so to maintain robust fruit perception, we shortened the extraction phase of the classic red fermentation process. Whole, destemmed berries were placed in steels tanks, with twice daily pump overs of the resulting juice until fermentation was complete. Aged in mostly neutral French oak barrels for 24 months, however several new barrels were included to produce a fruit-forward wine. 120 cases produced, ABV 13%.
Due to the unusually rainy growing season in 2018, we decided to emphasize the fruit-forward quality of the resulting harvest. This vintage of Petit Verdot is medium-bodied with soft tannins, with good fruit perception, and notes of violet. Recommended Pairings: barbecue beef short ribs, lamb stew, Mexican adobo, and Chinese barbecue pork. Cheese Pairings: aged and smoked Gouda, aged Gruyere, Pecorino, and Grana Padano.
100% Estate grown Tannat.
Classic red production: After harvest, the grapes are destemmed, pressed, and placed in stainless steel tanks for fermentation. Throughout fermentation, the juice is pumped over twice daily. To assist with a deeper extraction from the skins and to build a better structure in the wine, the grape cap is punched down, or submerged, into the wine. Aged 34 months in French oak barrels. Only 70 cases produced!
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
Aged in stainless steel for 5 months. This Albariño has a nice acidity with mineral notes, and aromas of citrus an stone fruit with a clean, slightly tangy finish.
100% Estate-grown Chardonnay
This vintage of Chardonnay was made with 50% stainless steel tank fermentation and 50% French oak barrel 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.
88% Pinot Noir, 12% Chardonnay
It opens up with nice citrus notes, very tight bubbles and fine mousse. It is clean and refreshing on the palate with some notes of citrus fruit and
white flower keeping a crisp mineral notes and well balanced finish .
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.
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