2003 Bittersweet

100% Petit Verdot. The grapes were double sorted (before and then after destemming). Native yeast and daily punch downs.

2003 Claret

65% Cabernet Sauvignon, 23% Cabernet Franc, 12% Petit Verdot.


2003 Chardonnay

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

2003 Late Harvest

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

2003 Riesling Vidal

Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice and structure. The blend is cold fermented.