2002 Avenius Red

The wines are pressed off of their skins just prior to dryness. Petit Verdot aged in Virginia oak for 14 months, Cabernet in French oak.

2002 Claret

Aged in 60% American oak, 40% French oak for 10 months. 63% Cabernet Sauvignon, 37% Petit Verdot.

2002 Petit Verdot

Native yeast, warm fermentation and early pressing give the wine its pretty aromatics and supple texture.


2002 Avenius Chardonnay

The chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak.

2002 Avenius Sauvignon Blanc

Only the free run juice was used from lightly crushed grapes. The wine was cold fermented at 50°F and tank aged.

2002 Chardonnay

Barrel fermented in mostly older french oak. Aged sur lie in barrel for 10 months.

2002 Hardscrabble Chardonnay

Grapes were sorted and lightly crushed into the press. Only free run juice from two distinct vineyard blocks were used.

2002 Late Harvest

100% Vidal , the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine).

2002 Seyval

Cold fermentation preserves the freshness of the grape. No oak is used.