This Chenin Blanc has lovely honeydew and lime flavors complimented by a light ruby grapefruit finish. This wine pairs well with seafood, a lemon and tarragon chicken, light salads or slightly spicy foods such as sausage.

  • Silver Medal, California State Fair 2010 -89 points

This Sauvignon Blanc emphasizes tropical mango and grapefruit flavors with a vibrant mouthfeel and a refreshingly crisp finish.
Try this wine with spicy calamari or chicken piccata.

The Reserve Chardonnay has apple, pear and a creamy buttery finish with lingering vanilla oak flavors. This is wonderful with light pasta dishes and hearty enough to go with swordfish and lightly seasoned steaks.

  • Silver Medal, California State Fair 2010 -92 points
  • Best of Class, California State Fair 2010

This Chardonnay has apple and pear flavors complimented by a light buttery lemon zest. This wine pairs well with seafood, chicken or pasta in a rich cream sauce.

  • Bronze Medal, California State Fair 2010-86 points

This wine shows ripe strawberry jam, boysenberry & lavender. Enjoy as an aperitif or with spicy foods.

  • Silver Medal, California State Fair 2010 -89 points

Ripe Fruit aromas of Strawberry & Bing cherry with hints of Cedar, vanilla & lavender. A refreshingly subtle wine with strawberry jam, boysenberry & spice flavors, complimented by toasty oak & caramel that lingers on the finish.

This wine comes from a special vineyard planted in 1909; it has bright cherry and strawberry fruit with a touch of toasty caramel. A potpourri of aromatics and flavors are reminiscent of a bouquet of fresh roses. Fruit forward with a touch of spice, this wine pairs well with grilled wild salmon, herb roasted chicken, or duck confit with berry compote.

  • Silver Medal, California State Fair 2009 -88 points
  • Bronze Medal, San Francisco Chronicle Wine Competition 2009
  • Bronze Medal, National Women’s Wine Competition 2009

This wine has beautiful cherry flavors with hints of raspberry and boysenberry. Subtle spice on the finish with a lingering hint of Cocoa. This wine is a blend of Cabernet Sauvignon, Tempranillo and Pinot Noir.

Aromas of dark red cherries, blackberries, spice and vanilla oak characteristics. Prominent fruit character in the foremouth, vanilla, butterscotch and toasted oak on the lingering finish. Pairs well with leg of lamb with thyme, spicy penne or premium aged prime rib. Also enjoy with chili or pasta dish.

  • Gold Medal, Monterey Wine Competition 2009
  • Silver Medal, California State Fair 2009 -88 points
  • Silver Medal, National Women’s Competition 2009

Aromas of dark blackberry compote, dried herb and Cola with sweet cherry spice vanilla oak characteristics. Prominent dark cherry fruit character in the foremouth, hint of spice mid pallet with Cocoa and toasted oak on the lingering finish.

  • Silver Medal, California State Fair 2010 -91 points

This Cabernet Sauvignon has superb black cherries, currants, cassis, and lavender that pop before the toasty caramel and toffee tones come through. The refined mouth feel and soft, silky tannin structure and core of black fruit flow through the velvety finish.

  • Bronze Medal, California State Fair 2010-86 Points

Our Reserve Cabernet Sauvignon has black cherry, and cassis features. The Silky structure has hints of dark berry and subtle spice with white pepper on the mid palate. This wine has a velvety finish with a hint of Cocoa. Enjoy with Osso Bucco, veal and filet mignon. This was aged in barrel for 27 months and is 100% Clarksburg Cabernet Sauvignon.

Our late Harvest is a light, sweet wine with tropical and honeysuckle fruit flavors. A lovely wine paired with Brie, fresh strawberries and pears.

  • Silver Medal, California State Fair 2010 -90 points
  • Best of Class, California State Fair 2010

A lovely tawny color with aromas of fig, caramel, and cranberry. The baked apple finish is smooth and plummy.

  • Gold Medal, Dallas Morning News Wine Competition 2007
  • Bronze Medal, California State Fair 2009 -86 points

A stunning example of the Portuguese varietals: Alvarelhao, Tinta Cao, and Touriga. Flavors of Blackberry jam, plum, Boysenberry, Raspberry, Cedar & cocoa Spice.