Winemaking Notes: The fruit was handpicked and whole cluster pressed. The wine fermented to dryness in stainless steel tank, was bottled and a secondary fermentation was started in the bottle. The bottled wine was stored for 4 years before disgorgement. A dosage of 8 g/L residual sugar was added to gelp with the final balance of the wine.

Tasting Notes: Aromas and flavors of cocoa, brioche, cherry, almond and herb.

Winemaking Notes: The fruit was machine harvested and pressed into stainless steel tank to ferment. To bring a little more fruit and structure to the finished wine, a small amount of Riesling was blened to the Chardonnay.

Tasting Notes: Aromas and flavors of apple, pear, lemon, cinnamon and banana.

Winemaking Notes: The fruit was field sorted to ensure that clean fruit was machine picked. The juice was fermented in stainless steel tanks and then aged in a combination of large format barrel and stainless steel tank.

Tasting Notes: Aromas and flavors of pear, citrus, apple and parsley. The wine presents itself as delicate, yet its length and enjoyment is long and persistent.

Winemaking Notes: The fruit was machine harvested then pressed into stainless steel tanks for fermentation. To help bring more fruit and structure to the finished wine, a small percentage of Riesling was blended in.

Tasting Notes: Aromas and flavors of pear, lemon, apple, spice, tangerine and thyme.

Winemaking Notes: Crushed fruit was fermented in bins for about 10 days. The finished wine was racked into neutral large format French oak barrel. The wine aged in its lees for 6 months before it was racked into stainless steel tank and then bottled.

Tasting Notes: A complex mix of fruity and savory aromas. Spice, floral, nectarine, olive, apple and candied citrus only begin to scratch the surface.

Winemaking Notes: The fruit was machine harvested, pressed into tank to settle and then racked into oak barrels for fermentation. The wine aged in barrel for about 6 months.

Tasting Notes: Aromas and flavors of honey, spice, toast, pear, apricot and citrus.

Winemaking Notes: The mix of vintages allows us to build complexity while maintaining consistency of quality. Fermented and aged in stainless steel tank. The wine is forced carbonated to produce small bubbles. Blend of Riesling (40%), Chardonnay (30%) and Pinot Gris (30%).

Tasting Notes: Aromas of pear, apple, tangerine, wet stone and celery. Flavors of ripe pear, apple and marzipan. Persistent small bubbles create a creamy texture and extends the length of flavor.

Winemaking Notes: The goal is to produce a dry white wines that is intriguing, fruit forward and approachable. Its lighter body, vibrancy and fresh flavors enable it to pair with most cuisines. Fermented and aged in stainless steel. Blend of Riesling, Pinot Gris and Chardonnay.

Tasting Notes: Aromas and flavors of apple, pear and lemon, with hints of floral and mineral notes in the finish. The acidity is vibrant and helps to invigorate and refresh the flavors on the palate.

Winemaking Notes: The wine was fermented to dryness during the first fermentation. The second fermentation happened in the bottle. The wine aged in bottle for 2 years prior to disgorgement and dosage.

Tasting Notes: Bright citrus, apple and pear. Hints of honey and brioche, dry finish.

Winemaking Notes: The fruit was machine harvested and pressed into stainless steel tanks. Multiple fermentations were blended for this dry Riesling.

Tasting Notes: Aromas and flavors of pineapple, nectarine, tangerine and chamomile. Ripe flavors are easily cleansed by a mineral and textured finish.

Winemaking Notes: Collaborative effort of the winemaking teams of Anthony Road, Fox Run and Red Newt. The 2018 vintage is the final vintage in this series.

Tasting Notes: Dry style, citrus upfront with a nice minerality in the finish.

Winemaking Notes: The fruit is crushed and pressed into stainless steel tank. Fermentation is by indigenous yeast populations.

Tasting Notes: Pronounced aromas of lemon, and citrus, with hints of minerality. Citrus notes on the palate with a refreshing acidity and long finish.
Beginning to develop tertiary notes with subtle hints of petrol.

This wine has many more years of aging potential and can be enjoyed now for its vibrant notes of lemon and soft minerality.

Winemaking Notes: The fruit is crushed and pressed into stainless steel tank. Fermentation is by indigenous yeast populations.

Tasting Notes: Pronounced aromas of stone fruit, lemon, clover and subtle petrol. Stone fruit (peach & apricot) and citrus notes on the palate with a refreshing acidity and long finish.

Winemaking Notes: The fruit was pressed into stainless steel tanks and neutral oak barrels. Multiple fermentations were blended for this semi-dry style of Riesling.

Tasting Notes: Aromas and flavors of honeydew melon, tangerine, apricot and Asian pear, The flavors on the palate are rich, but there is a cleansing acidity and minerality with a lovely textured long finish.

Winemaking Notes: This wine was blended from many different Riesling fermentations. Fermented in stainless steel.

Tasting Notes: Aromas and flavors of honeysuckle, pineapple, tangerine, lemon curd and sweet apple. Lovely burst of fruit upfront and in the mid-palate is carried through the finish.

Winemaking Notes: The fruit was machine harvested, pressed and then fermented in stainless steel tank and large format oak barrels.

Tasting Notes: Aromas of Asian pear, lychee, white tea and light floral notes. The mouthfeel is weighty and broad with some length and a bit of spice.

Winemaking Notes:. The fruit was crushed and destemmed into the press and lest to soak on skins for 5 hours. The juice was then pressed into stainless steel tank to settle. Fermented in stainless steel and large format French oak barrels.

Tasting Notes: Aromas and flavors of cherry, strawberry, watermelon and fresh herbs.

Winemaking Notes: The fruit was crushed into the press to soak on its skins for 4 hours and then pressed into steel tank. The juice fermented at cool temperatures to retain the strong aromatics and flavors.

Tasting Notes: Aromas and flavors of cherry blossom, cherry, floral, herbs, watermelon and nectarine.

Winemaking Notes: Careful field sorting in the vineyard was needed to ensure the cleanest fruit was picked for this wine. The fruit was crushed into bins and then cold soaked for 4 days to coax the color from the Pinot Gris skins. The fruit was then pressed into stainless steel tank and fermented at cool temperatures.

Tasting Notes: Complex aromas and flavors of cherry, sage, thyme, smoke and tangerine.T

Winemaking Notes - The fruit was handpicked and then optically sorted to ensure the highest quality. The fruit was fermented in a stainless steel tank with daily pumpovers to help extract color and flavor. The brix levels of the harvested fruit was lower than average yet the ripeness was correct for the vintage. The resulting wine is lower in alcohol and very refreshing.

Tasting Notes - Aromas and flavors of cherry, smoke, blood orange, raspberry and spice.

Winemaking Notes: The goal is to produce a wine that is intriguing, fruit forward and approachable. Its lighter body and fresh flavor enable it to pair with most food preparations. Year in and year out, our Devonian line is a great value and it makes for the perfect every day wine.

Tasting Notes: Sweet aromas of ripe plum and dark cherries with hints of black pepper and raspberry. Dry, medium body red with notes of raspberry and cherry on the palate.

Winemaking Notes: The fruit was machine harvested and fermented separately in stainless steel tanks and fermentation bins. After malolactic fermentation, the wines were moved into neutral French and American oak barrels and aged separately for about 18 months. Cabernet Franc (50%) and Lemberger (50%).

Tasting Notes: Intense aromas and flavors of plum, cherry, pomegranate, mocha, dried coconut, baking spice and black pepper.

Winemaking Notes: The fruit was machine harvested and crushed into stainless steel tanks and bins to ferment. After malolactic fermentation, the wine was moved into neutral French oak barrels and aged for 14 months.

Tasting Notes: Flavors and aromas of dark cherry, raspberry, earth, spice and dried herbs.

Winemaking Notes: The fruit was destemmed into stainless steel fermentation tank and fermentation bins. After fermentation, wines aged neutral French oak barrels for approximately 16 months.

Tasting Notes: Aromas and flavors of violets, perfumed spices, blackberry and dark cherry. Fresh and textural with a long persistence of flavor and enjoyment.

Winemaking Notes: Rougeon grapes are hot pressed for color and flavor extraction. The resulting juice is fermented and aged in stainless steel.

Tasting Notes: Semi-sweet, fruity and refreshing. We recommend serving Tony's Red chilled.

Winemaking Notes: The fruit was hand harvested and whole cluster pressed. This wine is a blend of 2 different fermentations based on separate picking dates. The separate picking dates allowed us to play with the acidity and sugar strengths in our finished blend.

Tasting Notes: Aromas and flavors of pineapple, apricot and peach. The rich and ripe flavors, textural mid-palate and cleansing acidity make for a wine that will have you reaching for another sip.

Winemaking Notes: The fruit was hand picked and field sorted for clusters with clean botrytis. Whole cluster pressed and fermented in stainless steel by indigenous yeast.

Tasting Notes: Super ripe aromas and flavors of peach, apricot, pineapple and honey.

Winemaking Notes: The fruit was hand harvested and then foot stomped to soften and break down the raisined berries. Once pressed the juice was fermented spontaneously in stainless steel tank.

Tasting Notes: Intense aromas of pineapple, candied apricot, ripe peach and honey. The wine is very fresh and the length of flavor is long and utterly enjoyable.