A concentrated wine, yielding ripe flavors of rhubarb and plum as well as anise, with savory notes of cocoa and mocha. Full-bodied and rich on the palate with polished, integrated tannins and excellent structure.
Source: 100% Central Coast
Winemaking: 90% fermented in stainless steel tank, 10% barrel fermented
Aging: 6 months in neutral oak and stainless steel
Alcohol: 13%
Tasting Note: Medium-bodied and crisp, with subtle apple, pear and citrus notes. A mineral component comes through in the lively,...
Source: 75% Paso Robles, 25% Central Coast
Blend: 90% Cabernet Sauvignon, 10% Merlot
Winemaking: 50% stainless steel, 50% neutral oak barrels
Aging: 10 months in neutral oak barrels
Alcohol: 13.5%
Tasting Note: Medium bodied with ripe plum, black currant, and blackberry flavors with a touch of mint...
Source: 75% Paso Robles, 25% Central Coast
Blend: 90% Cabernet Sauvignon, 10% Merlot
Winemaking: 50% stainless steel, 50% neutral oak barrels
Aging: 10 months in neutral oak barrels
Alcohol: 13.5%
Tasting Note: Medium bodied with ripe plum, black currant, and blackberry flavors with a touch of mint...
Source: Monterey
Winemaking: 50% fermented in tank, 50% fermented in neutral oak
Aging: 10 months in large neutral oak
Alcohol: 13.8%
Tasting Note: Dark ruby color. Light to medium bodied with aromas and flavors of raspberry, tart cherry, spice with a touch of earth. Supple and balanced with a...
Source: 100% Central Coast
Winemaking: 90% fermented in stainless steel tank, 10% barrel fermented
Aging: 6 months in neutral oak and stainless steel
Alcohol: 13%
Tasting Note: Medium-bodied and crisp, with subtle apple, pear and citrus notes. A mineral component comes through in the lively,...
Source: Monterey
Winemaking: 50% fermented in tank, 50% fermented in neutral oak
Aging: 10 months in large neutral oak
Alcohol: 13.5%
Tasting Note: Dark ruby color. Light to medium bodied with aromas and flavors of raspberry, tart cherry, spice with a touch of earth. Supple and balanced with a...
Source: Monterey
Winemaking: 75% fermented in tank, 25% fermented in neutral oak
Aging: 8 months in large neutral oak
Alcohol: 14.2%
Tasting Note: Dark ruby color. Light to medium bodied with aromas and ripe flavors of raspberry, tart cherry, spice with a touch of earth. Supple and balanced with a...
Source: 100% Central Coast
Winemaking: 80% stainless steel, 20% barrel fermented
Aging: 10 months in oak barrels
Alcohol: 13%
Tasting Note: Medium-full bodied with balanced flavors of vanilla, orange blossom, pear and apple. Toasty oak adds to the long, silky finish.
A completely unique spirit distilled from 100% maple syrup in a “rum style.” This spirit is finished in used bourbon barrels which at one point also were used to age maple syrup in.
Distilled 6 times using Non GMO NY Corn Brian uses pure Catskill water to bring his vodka down to 80 proof. Now using three 120 gallon Genio stills. He is bottling every bottle by hand. On the nose there is a sweet delicate smell of buttery corn with just a hint of pepper and creamy vanilla. On the...
32 calories per ounce. Produced from distilled corn and freshwater from the Catskills, and a touch of natural cane sugar. It is triple filtered and bottled at 19.99% ABV.
52 calories per ounce. America’s first and only barrel aged soju. Aged up to 12 months in three types of American oak barrels – Bourbon, Rye, Wheat - a truly unique product.
100% Pinot Noir from organically farmed vineyards within the Willamette Valley. The majority of the blend is from Finnigan Hill Vineyard - a higher elevation site in the Chehalem Mountains AVA. Other vineyard sources include Yamhill Springs Vineyard in the Yamhill-Carlton AVA, as well as Roshni and...
100% Pinot Gris from two certified organic vineyards within the Willamette Valley: Oracle Vineyard in Dundee Hills AVA, and Resplendor Vineyard in Tualatin Hills AVA. The wine was fermented with native yeasts and aged on the lees for 8 months in neutral French oak (228L). Bottled unfined and...
