Wines of the Season
Pay special attention to San Francisco Chronicle Best in Class Winner - our 2017 Malvasia, "Bonnie Lee."
13.6% Alc. This high desert Estate grown wine was handpicked from our own vines, whole bunch pressed and aged in neutral oak and 20% stainless steel, and fermented with wild and cultured yeasts, with partial ML. With a fragrant tropical flower nose, this wine has hints of lime, quince, and peach, finishing with a clean, wet slate minerality. Try with delicate seafood, like pan-fried snapper with a mango salsa, or with any salad with pine nuts and some light fruit. Serve lightly chilled. Silver Medal, San Francisco Chronicle 2019.
14.2% Alc. This Estate grown wine was hand-picked from our high desert vines and aged 18 months in neutral oak. It has a fragrant red candy nose but is bone dry with a complex mid-palate and a long finish, rounding out crisp and clean. Try with any delicate red meats, grilled salmon, or just sip a glass. 172 cases made. Serve cool.
13.5% Alc. Malvasia Bianca 100%. Estate grown, whole cluster pressed, fermented with wild and cultured yeasts, inhibited ML, aged 50/50 in stainless steel and neutral oak. Aromatic, crisp and fresh with hints of cinnamon, nutmeg, lime and peach. Will pair beautifully with seafood, salads and BBQ chicken. Serve lightly chilled.
Awarded ‘Best of Class’, San Francisco Chronicle 2019.
13.1% Alc. This Estate grown wine was made from grapes hand-picked from our own high desert vines, then aged 18 months in neutral and 2-year-old French Oak. Intense and complex, this fragrant wine will pair with medium fare, pastas, salmon or red meat. Serve cool. Best In Class Mourvedre 2019, AZ Grand Wine Festival 2019.
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