Rich layers of flavor fill the mouth; ripe Bartlett pears, brioche, hazelnut praline, and grilled pineapple followed by a lingering, creamy, citrus finish. Crisp on the nose, rich and layered in the mouth, and clean acidity keep this Chardonnay balanced and leaves you wanting more.
Soft and silky, with intriguing rose petal and crushed pomegranate aromas, this medium-bodied wine was aged for 10 months in small French oak barrels, which added a hint of toasty vanilla and spice complexity. Ideal for current enjoyment.
A big wine, perfect for main dishes and roast veggies—especially those with a touch of sweetness (like squash, red peppers, and beets). Perfect with grilled mushrooms.
An inviting Cabernet with an accessible style, this wine has plenty of complexity and structure with silky tannins. Highly versatile with food, it will go well with beef tenderloin or pasta.
Aromas of white flowers, apple pie, and citrus peel are enhanced with notes of toast and vanilla. The wine is elegantly structured, round and flavorful with a signature long, creamy finish. We love sparkling wine with everything from cheese to potato chips!
An adaptable wine that is equally delicious with shellfish, crab, roasted chicken, or sushi. Seasoning affinities include lemon grass, fennel, and white pepper. Look to hard aged and triple créme cheeses with Meyer lemon compote for the cheese course.
Bright and lively, with sweet fresh flavors of strawberries, watermelon, and cherries. This dry rosé pairs well with rich cheeses. Some cheeses go better with white wine, some with red; almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red.