83% Cabernet Sauvignon, 17% Petit Verdot. Petit Verdot was destemmed and very lightly crushed.
This single vineyard “Bordeaux“ blend is 44% Cabernet Franc, 35% Petit Verdot and 21% Merlot.
75% Cabernet Franc and 15% Petit Verdot, and 10% Cabernet Sauvignon.
73% Cabernet Sauvignon, 15% Petit Verdot, 8% Merlot, 4% Cabernet Franc.
Unfined and unfiltered. 82% Petit Verdot, 12% Cabernet Franc, 6% Cabernet Sauvignon.
The chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak.
The goal of my winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape.
Palate: A lush soft beginning, medium weight, flavors of apple cider & pastry filling.
Grapes were sorted and lightly crushed into the press. Only free run juice from two distinct vineyard blocks were used.
100% Vidal, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine).
Palate: Snow peas, grapefruit, Asian spices & cold ocean mist.
96% Seyval 4% Sauvignon Blanc.
Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure.