Made in a French Burgundian-style, fermented in stainless steel and aged sur lies with a touch of French oak. Aromas of toasty oak lead into a silky mouth feel surrounded by flavors of green apple followed by a crisp minerality rounded out by notes of vanillin in the finish. Delicious on its own or paired with chicken, seafood and light cream sauce dishes.
“Field blend” estate grown Vidal Blanc with just a few Riesling and Chardonnay grapes. Upfront flavors of grapefruit and lemon with hints of melon and pear in the finish. Compliments cream sauce pastas, grilled chicken and seafood dishes.
A blend of Ohio grown Chambourcin and Cab Franc Rose’s. Nose of cherry blossoms and upfront tart cherry and citrus in the finish. Pairs with seafood or poultry dishes, ham and hot summers on the patio.
Similar to a big Shiraz, full bodied red made from Ohio grown Regent grapes. Exhibits aromas and flavors of black currant with undertones of blackberry and a hint of cigar in the finish. Pairs with blue cheese, smoked meats, steak, lamb and game dishes.
Semi-Sweet wine made of 100% Traminette grapes. Crisp, with a floral nose with flavors of honey and apricot ending with notes of spice in the finish. Pairs well with pork tacos, ham, turkey, and brats.
Medium bodied, off dry blend of Frontenac, Corot Noir, Noiret and Marquette. Aromas and flavors of Strawberry, Black Raspberry, Mulberry and Black Pepper. Pairs nicely with Red Sauce Pasta dishes, Pizza, Italian Sausage, BBQ, Burgers & Lamb.