A classic Russian River Chardonnay, it starts with aromas of cinnamon and vanilla. In the mouth it has notes of green apple with a rich body and warm layers of toasted French oak, graham crackers and butterscotch.
A rich Pinot noir which starts with aromas of plum, pine nut and cedar. It tastes of dried cranberry, cooking spices, and a bit of strawberry fruit leather. The wine is very smooth and carries through seamlessly from the beginning aroma through a long finish.
The wine’s aromas include bing cherry and a touch of cognac. It is a well-structured, elegant wine with layers of rhubarb, French oak, French vanilla, and allspice, all of which linger on a long finish. Truly delicious.
A bright, lively wine with aromas of cedar and a touch of lemon zest. It tastes of vanilla, honey, almond, apricot and lemon drop, with a creamy texture and a lingering finish that is crisp and refreshing.
Hand-picked grapes destemmed into T-bins for whole berry fermentation. Juice cold soaked for three days. Dry ice added and cap punched down three times per day. Assmanshausen yeast added on day four. Fermentation monitored daily and wine pressed at dryness, then settled and racked to French oak barrels s for aging. MLF completed. Cross flow filtered prior to bottling.
Smooth, satiny mouthfeel with complex flavors of black and red cherries, pomegranate and cranberry over a backdrop of mushrooms and truffles. The Shone Farm Pinot Noir pairs exceptionally with braised meats, roasted vegetables, risotto, or can be enjoyed on its own.
Herbaceous and tropical aromas lead to lemongrass and notes of peach in the mouth. This medium bodied wine finishes with refreshingly racy acidity. Pair with lighter fare such as poultry, seafood, pasta, salad, or can be enjoyed on its own.
Whole cluster pressed, chilled and settled for two days. Racked clean to a stainless steel tank for cold fermentation set to F55. Fermented to dryness, no malolactic fermentation. Cross flow filtered prior to bottling.
Whole cluster pressed, this pale rosé is much like those of the Rhone region of southeastern France. The flavor is bright and lush with notes of stone fruit - peach, nectarine and apricot while it has a refreshing citrus finish.
This cool climate Syrah delivers both fruit and earth. The bright fruit leads with red cherry and pomegranate that smooths out with a rich meaty quality. It is balanced and medium bodied. Pairs with barbeque, lamb, Fillet Mignon and umami-rich mushrooms.
Hand-picked grapes placed into T-bins for whole berry fermentation. Juice cold soaked overnight before adding D-254 yeast. Fermentation progress and temperature monitored daily. Cap punched down three times per day. Wine pressed at +5 Brix, prior to dryness, to reduce extraction of bitterness from the seeds. Wine settled overnight then racked to American oak barrels to finish fermentation and aging. MLF completed. Acid adjusted and cross flow filtered before bottling.
Whole cluster pressed, chilled and settled for two days. Racked into French oak barrels for three weeks until fermented to dryness. Racked to a stainless steel tank to begin MLF, then returned to a combination of oak barrels and stainless steel drums for aging with lees stirring. MLF complete after three months.
This wine begins with aromas of pear, apricot, and vanilla. A luscious mouthfeel is created from balanced acidity. Medium bodied, the finish is dry with a hint of spice. Pairs with a broad array of foods both rich and spicy, or can be enjoyed on its own.