There are 6 acres of Merlot grapes planted in our Madonna Vineyard.Harvested at an average of 24º Brix, the grapes are crushed, and the must is fermented at 85º for 10 days with Pasteur Red yeast. After fermentation, the wine is pressed, racked once, and placed into small oak barrels for 16 - 18 months. Our Merlot has the aromas of raspberry, toasty oak, and green tea. It pairs well with lamb, prime rib, lasagna, roasted potatoes, and beef stew.

Pinot Noir

The Carneros Region provides the soil and climate necessary to capture the true essence of the delicate Pinot Noir grape.  This includes strawberry, cherry, and earthy characteristics.  We combine whole grape clusters with crushed must during fermentation.  After fermentation, the wine is aged in French oak barrels for approximately nine months.  Our Pinot Noir is extremely fruit forward, and is an excellent "food" pairing wine that accompanies many dishes such as; grilled salmon, stuffed mushrooms, polenta, and tenderloin of beef.

Pinot Grigio

Our Pinot Grigio is an extremely versatile wine that can be enjoyed throughout the year.  It is both complex and interesting, and has a clean, crisp finish with wonderful nuances of melon and pear that mingle on the palate.  It has delightfully fresh, fruity aromas, and pairs well with crab cakes, quiche, risotto, and cream-based pasta dishes.  This wine won Best of Class of Italian varietals, and a gold medal at the Los Angeles County Fair. The first harvest of Pinot Grigio was crushed in 1999.

Chardonnay

Our Chardonnay begins with barrel fermenting our intensely flavored Carneros grapes in French oak.  After resting on the lees to develop a hint of yeast character, it is bottle aged to maturity.  With hints of apples, pears, and butterscotch our Chardonnay is creamy with a nice lingering finish, and pairs nicely with roasted poultry, cracked crab, and cream based pasta dishes.  This wine won Best of Class, and a gold medal at the Los Angeles County Fair.