100% apple juice produced by Talbott Farms in Palisade, Colorado. Light with bright, crisp apple flavors, the perfect porch pounder. Pairs well with pork, chicken, salmon and apple sausage. Also good with a summer salad and all varieties of cheeses.
78% Norton, 8% Cabernet Sauvignon, and 14% Petite Pearl. 13.2% alcohol. Hints of spice, red fruit, red apple, and rhubarb pie. Nice toasted oak tones on the palate with a racy mouthfeel. Goes great with spicy hot sausage, gorgonzola cheese, beef, elk, buffalo, and especially Mexican molè enchiladas.
Produced in Colorado
Bright and acidic with a hint of sweetness reminiscent of carnival lemonade
Fun and refreshing in a way Nostradamus would never have predicted
Pair with Thai, Tex-Mex or Cajun cuisine, seafood, chicken, or fruit
Colorado Grown and Produced
Loaded with red fruit and lightly oaked like a Chianti or Pinot Noir
Fun and approachable – magically delightful
Pair with antipasto, simple pasta dishes, pizza, and burgers
50% barrel fermented in new oak and 50% stainless steel fermented. Stainless steel fermentation preserves the varietal lemon grass flavors the Sauvignon Blanc grape is known for. Very floral, offering honeysuckle, grapefruit, and lemon curd aromas with a slight hint of vanilla. Nice and light on the palate. Serve with seafood, sushi, cheeses and fruits. Works well with artichokes and asparagus. Also complements marinara pastas and Thai food.
Stainless steel fermented to preserve the varietal stone and tropical fruit characteristics of the Viognier grape. Abundant peach, apricot, and honeysuckle in the nose and on the palate with a crisp finish. Great with chicken, seafood, cheeses and fruits and light appetizers.
White pepper, sweet oak, violets and dark berry fruit in the nose. Ripe purple plums and black cherry fruit on the palate are balanced with supple tannins and a hint of toasty oak. Great with a hearty beef stew, lamb, sausage and buffalo. Pairs well with bleu, aged cheddar and gouda cheeses.
Loaded with bright cherry and red currant fruit flavors. Nice tones of toasty oak. Will age beautifully for at least 5 years from release date. Serve with buffalo, elk, beef or pork. Wonderful with pizza and pasta. We also recommend dark chocolate, brie, smoked gouda, sharp cheddar and bleu cheeses.
96% Merlot 2% Cabernet Franc 2% Cabernet Sauvignon
Barrel-aged for 22 months in new and used French and American oak. True to the heritage of Abbey Merlot Reserves … big, bold, and robust. Toasty American oak, mocha and spice complimented by bright notes of cherry and plum fruit. Serve with buffalo, elk, beef or pork. We also recommend dark chocolate, brie, smoked gouda, sharp cheddar and bleu cheeses.
Ripe black and red berries on the nose and palate. Sweet reception and pleasant mouthfeel. Hints of mocha, caramel, cinnamon and toasted oak. Bright tannins and a nice, long finish. Great with lamb, beef, buffalo and wild game. Strong cheeses and chocolate are best with this classically varietal cab.
21% Cabernet Franc 55% Cabernet Sauvignon 24% Merlot
Aged 22 months in new American and French oak. An elegant wine full of ripe, juicy berry fruit, mocha tones, and black currants balanced with soft tannins, spice and toasty oak. The perfect wine for that special occasion.
Full bodied with structured tannins. Loaded with blackberry and ripe plum fruit flavors with hints of herbs, leather, mocha, peppery spice, and beautiful toasty oak. Wonderful with lamb, pork and salmon dishes and great with a steak. Surprise pairings? Sauces with mushrooms, tomatoes or green olives.
A blend of White Zinfandel and Riesling cold stainless steel fermented at 50 degrees Fahrenheit. Light and crisp, with hints of citrus, guava, ruby red grapefruit and strawberry in the nose and palate. Great with ethnic foods such as Mexican, Thai, Greek, Japanese, Chinese or Moroccan. Take your pick. Very nice in the summer time with a splash of club soda and lime, over ice.
Fermented cold at 45 degrees Fahrenheit two to three weeks in stainless to 11.4% alcohol. Semi-sweet at 4% residual sugar with a snappy acidity up front and a mineral finish. Full of honeysuckle, pear, apricot and nectarine in the nose and mouth. Serve with seafood, sushi, cheeses and fruits. Also complements marinara pastas and Thai food.
Made in the traditional port style and barrel aged in American oak for eighteen months. This classic dessert wine blends the versatile Merlot grape with the Portuguese varietal Souzao. Loaded with berry fruit and subtle chocolate hints, this wine exemplifies the old world techniques of Portugal blended with the finest new world techniques of American wine-making.