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A blend of 70% Cabernet Franc and 30% Cabernet Sauvignon. Displays a nose of cherries and toasted oak. Well rounded palate with a rich flavour of cherry, current, and oak.

This full bodied wine was aged in a combination of French barrels for up to 12 months. Our estate grapes provide excellent length while the Van Ber Vineyard provides that fruit forward nose. Lots of cassis, dark berries, and toasty oak to enjoy in this wine. Well rounded and full palate with a classic Cabernet finish.

Our premier blend of Cabernet Sauvignon, Cabernet Franc and Merlot. This wine demonstrates rich dark fruit characters with an undertone of red bell pepper. This wine, meant as an everyday drinking wine finishes with a warm and smooth palate with slight chalky youthfulness for some ageability.

This premier wine was vinified from grapes grown in Jordan. The nose boasts tropical fruit and white flowers. The palate is rich with Muscat characters, maintaining a balance of sweetness and acidity. This wine pairs well with apricot glazed chicken, appetizers or just on its own with frie

Our 2004 Gamay Noir explodes with aromas of ripe plums, cedar and blackberries. This medium bodied wine is fresh with layers of dark berries with a lightly toasted oak finish. The tannins are low making this wine smooth and a perfect accompaniment to tomato based dishes and pork.

The Gewurztraminer grapes were hand picked from our Estate vineyard and from a vineyard in Jordan. This wine was made from grapes picked at 24 Brix exhibiting on the nose traditional lychee and rose petal notes with slight cotton candy. The palate is slightly off-dry with rich fruit and warmth. The wine is best paired with oriental cuisine or chicken.

This noble grape variety once again has produced a wine with structure and finesse. The nose portrays citrus, slight spice and petrol notes and is harmonized on the palate with red grapefruit, classic crispness and a hint of sweetness just for balance. This wine is exceptional with salmon, trout and light cream sauces.

This wine was hand harvested at the beginning of October from the Len Crispino Vineyard located in Beamsville. The nose is inviting with obvious gooseberry and elderberry notes. The palate is crisp and clean with great roundness and length. This wine can be paired with chicken, oysters and scallops or enjoyed on a warm summer day with friends.

The Gewurztraminer grapes were hand picked from our Estate vineyard and from a vineyard in Jordan. This wine was made from grapes picked at 24 Brix exhibiting on the nose traditional lychee and rose petal notes with slight cotton candy. The palate is slightly off-dry with rich fruit and warmth. The wine is best paired with oriental cuisine or chicken.

One of our most popular wines has been naturally sweetened with unfermented Riesling juice the day before bottling. The natural juice adds complexity, structure, mouthfeel and length to the wine. The nose is packed with white flowers, mango, papaya and other tropical fruits. The palate is clean and balanced with acidity and sweetness. This wine is perfect as an aperitif or with a light lunch, just enjoy!

This medium to full bodied premium Cabernet Franc has an intense nose of ripe dark berries, cedar and a hint of toasted oak. Youthful tannins and warm finish make this wine an accompaniment to any beef or full flavored dish. Aging 3-5 years.

This mostly estate Chardonnay has aged in new and one year old French oak barrels for 6 months. It has a powerful nose of pear, green apple, butter, and caramel. The palate is well rounded with fresh fruit and oak

These grapes were hand harvested from 30 year old vines and whole berry pressed. This wine was barrel fermented in new, 1 and 2 year old French oak barrels. 3 different yeasts were used to creating a finished wine with more complexity and character. The wine sat on its primary lees for 10 months until it was racked and filtered ready for bottling. During this time battonage was being done for the first 3 months weekly and then after that it was being done every 3-4 weeks until it was removed from barrel. Barrels from four different cooperage houses were used to get the right blend of oak and vanilla and yet respect the fruit in the wine.

100% Beamsville Bench Pinot Noir grapes. Aged in new French oak for three months. Our 2004 Pinot Noir boasts ripe fruit aromas of strawberries, wrapped in a light toasted oak. On the palate, this medium bodied wine tastes of cooked cherries, oak, and ripe tannins.

38% Gamay, 25% Pinot Noir, 20% Chard, 9% Cab Franc, 8% Gew. Made in a traditional saign technique then cool fermented in stainless steel tanks. The nose is intense with wild strawberries, raspberries and a hint of banana and pineapple. The palate is medium bodied with off-dry sweetness and a persistently warm finish.

These grapes were hand harvested from the Johnson Vineyard in Vineland. It was cool fermented for 2 weeks. Vidal Sussreserve was added back to the wine the day before bottling to add complexity and depth. The wine was filtered the day of bottling.