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2015 Rosé Wine

2015 Rosé Wine

Chambourcin                                              St. Vincent

Blend:
50% Chambourcin
50% St. Vincent

Style:
Rhone-style Rosé

Aroma:
Savory, earthy but balanced with strawberry and dried hay.

Taste:
This wine is technically dry but has more body and structure than most Rosé.  This lends a sense of sweetness that provides balance to the relatively high acidity.

Food pairing:
Barbequed brisket or grilled veggies

Retail Price:
$11.25 per 375ml

2016 Noiret/Norton

2016 Noiret/Norton

Noiret                                                            Norton

Blend:
65% Noiret
35% Norton

Style:
Dry Red Wine (Un-Oaked)

Aroma:
Very clean. Upfront fruity aromas (blackberry, red raspberry, dried cherry) are well balanced with notes of green tea and dried hay

Taste:
Dry, slightly astringent, light-bodied

Food pairing:
Soft cheeses, savory stir-fried veggies, mild Sichuan Chinese dishes

Retail Price:
$15.00 per 750ml

2014 Noiret

2014 Noiret

Noiret

noiret
                                  Noiret

Blend:
95% Noiret
5% Chardonel

Production Notes:
100% whole cluster fermentation provides a high density of both color and tannin.  A small amount of Chardonel was added to stabilize color.  This technique is often done in Australia where Viognier is added during fermentation of Shiraz for the same reason.

Aroma:
Dark berry (raspberry and blackberry), black pepper, bell pepper

Taste:
Full-bodied, moderately high tannin which creates a nice mouthfeel and long finish.

 

2013 Chardonnay

2013 Chardonnay

Production Notes:
This wine was aged in both stainless steel and oak barrel. The wine underwent malolactic fermentation and was aged sur lie for one year following fermentation, both processes which help shape the rich mouthfeel of the wine. The wine has a very complex aroma and flavor with notes ranging from apple and honey to butter and almond.

2016 Pétillant White Wine

2016 Pétillant White Wine

Seyval Blanc                                                             Marquis


Production Notes:
This wine was bottled before the end of primary fermentation leaving a small amount of residual sugar in the bottle.  Over time this sugar will be converted to carbon dioxide providing slight spritz but less than the full carbonation levels of traditional method champagne.

Blend:
37% Brianna
31% Edelweiss
22% Marquis
10% Seyval Blanc

Style:
Methode Ancestral – lightly sparkling
Bottled with 1.5% residual sugar
Non-Disgorged (slightly cloudy)

Aroma:
Nose is dominated by candied strawberry, honeydew melon and light floral aromas.

Taste:
The wine is overtly fruity, light-bodied, and slightly sweet with a touch of effervescence.

Retail Price:
$16 per 750ml

Vincent Redfield

Vincent Redfield

Frozen Redfield apples loaded in press     Flattened Redfield apple after pressing

Pressing Frozen Redfield apples           St. Vincent grape cluster

Production Notes:
Vincent Redfield was produced using méthode ancestrale. The apples were pressed
frozen resulting in a highly aromatic juice that was blended with cold-pressed juice
from St. Vincent grapes. The wine was settled prior to completion of primary
alcoholic fermentation leaving 17g/L residual sugar prior to bottling. All of the R.S.
was converted to alcohol and CO2 after bottling. The wine was disgorged after
nearly 12 months in Tirage.
3.5 volumes of pressure = 6.92 g/L CO2

Blend:
Redfield Apples and St. Vincent Grapes

Style:
Brute – Méthode ancestrale
Aged in Tirage for nearly 12 months (26 June 2016)
Disgorged on 20 June 2018
3.5 volumes of pressure = 6.92 g/L CO2

Aroma:
The nose is strawberry-cherry plus rustic cider apple aroma. It also has some
caramelized aromas and yeasty, baguette-like notes from extended Tirage.

Taste:
This wine is a hybrid between a French Rose’ and a traditional dry English cider. It
has a slightly creamy mid-palate with a more astringent texture on the finish that
adds structure and mouthfeel.

Retail Price:
$15.00 per 500ml