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barrel aged. A richer and earthier version of our 2001 Pinot Noir. Barrel aging in small French oak barrels adds complexity and structure, while flavors of cherry and blackberry complement the lingering finish.

This elegant sparkling blend of Chardonnay and Pinot Noir is wonderfully rich and creamy. It exhibits pear and fresh walnut aromas, followed by a delicate fruit flavor and creamy texture. This Brut was aged in the bottle for five years before release. A classic style of sparkling wine that will pair brilliantly with everything – sushi, fried, salty and spicy dishes, or even a handful of strawberries fresh from the Farmer’s Market.

Our 2001 Cabernet Franc is a full-bodied red with black plum, fig and date character and has an excellent oak structure that will allow it to withstand the test of time. Do try now with your most flavorful roasts, game meat, steaks and rich tomato-based dishes. You will want to put some away in your wine cellar as well. Double Gold Medal 2004 International Eastern Wine Competition. Gold Medal 2004 Riverside International Wine Competition. Gold Medal 2004 Great Lakes Great Wine Competition

barrel fermented (new release) A flavor profile of apple, citrus, tropical fruit and a touch of vanilla round out this classic Chardonnay. This wine, with its impressively long finish, is very drinkable now but would also be a good choice for your wine cellar. Pairs well with most seafood, fish, white meats, good cheese, and everything in a butter or cheese sauce.

barrel fermented. Buttery aromas are followed by toasty oak notes that highlight the depth of flavor. This extraordinarily rich and complex wine is bold enough to be served with the richest, creamiest cheeses, gravies and sauces.

Peach, floral and lime aromatics harmoniously mingle on the nose. Meanwhile, on the tongue, fantastic fruit flavors unite with elegant structure and everlasting finish. You may experience a hint of sweet grapefruit and fresh nutmeg in the long finish, one that is sure to please a variety of palates. A wine that shines on its own and pairs exquisitely with Asian cuisine.

A harmonious blend of Pinot Noir and Cabernet Franc with a ripe black cherry aroma and flavor, and a deep red claret color. Serve with pizza, simply prepared beef dishes and most cheeses. Silver Medal 2003 New World International Wine Competition

A particularly fragrant wine full of Asian pear and pineapple notes. All stainless steel fermenting allows the abundant fruit character of this Chardonnay and Riesling blend to really shine through. This very versatile wine goes well with most everything. Try with cheese, white meats, creamy dips, fish and seafood dishes or as an apéritif with appetizers. Silver Medal 2003 New York Wine & Food Classic

This classic selection's aromas are an exotic blend of floral, fruit and spice. Honeydew melon, peach and citrus flavors abound. This wine is bold enough to pair with spicy or rich foods. Goes very well with Asian, Mexican, French and German dishes.

This classic Bordeaux style wine is brimming with blackberry and plum aromas and flavors with hints of smoke and spice. Well integrated tannins contribute to its lovely rich mouthfeel and flavors that linger. Serve with roasted and grilled meats, tomato sauces, hard cheeses and dark chocolate.Gold Medal 2004 NY Wine & Food Classic

barrel aged. This wine is best described as "Burgundy velvet" with its soft tannins, bright fruit character of cherry, blackberry, strawberry and some spice in the finish. Drink now, but do cellar some, it will age quite well. Serve with grilled meats, fowl, salmon, fresh tuna, marinara sauce and good cheese. Silver Medal 2004 Tasters Guild International Wine Competition. Silver Medal 2004 Great Lakes Great Wine Competition

(375 ml) An extremely intense golden raisin, apricot and honey character makes this wine a dessert in itself, yet also able to hold its own when paired with very rich and sweet fare like créme brulêe, mince pie and English trifle.

Beautifully balanced with sweetness and fruit, this classic Lamoreaux Riesling expresses aromas and flavors of peaches, apricots and pineapple. Delicious on its own, it also pairs well with many foods including those with some sweetness.

Bold red currant and cherry fruit profile cloaked in a red violet hue best describes this Bordeaux varietal. Aged in stainless steel, not oak, allows the Cabernet Franc fruit character to stand out. Serve with BBQ, grilled meats and good cheese.

(375 ml) This sweet nectar is full of ripe pineapple and pear flavors. It is the perfect partner for nice soft and semi-soft cheeses or fruit desserts like poached pears, baked apples and the classic favorites pumpkin and apple pie. Silver Medal 2004 Indy International Wine Competition. Silver Medal 2004 NY State Fair Commercial Wine Competition