|
|
theCompass mobile application is a winery, brewery, and distillery locator for North America. |
|
|
BookCliff Vineyards
|
|
The winery is located in Boulder and the vineyard is located in the "Vinelands" east of Palisade, where grapes were grown at the turn of the century. Situated just west of the De Beque Canyon, across from the Colorado River, and underneath the Bookcliffs escarpment, our vineyards benefit from evening winds that prevent frost and provide moderate growing temperatures. The vineyard was planted in 1996 and the winery opened in 1999. Most of the BookCliff wines are aged in French oak barrels. The selection of our wines is based on what we grow in our vineyard. We are known for our award winning Ensemble ( a Bourdeaux varietal blend) and popular Viognier. We also produce Chardonnay, Merlot, Cabernet Sauvignon and a desert wine made from Black Muscat grapes.
|
|
|
Directions
Coming from the east on I-70, take the first exit (#44) and head west (straight ahead). The road makes a gentle curve following the Colorado River. Our vineyard is on the north side of the road as it straightens out.
Coming from the west on I-70, take the first Palisade exit (#42) and head south on 37 1/3 Road to G Road. Head east on G Road through Palisade and cross over the Colorado River. The vineyard is on the north side of G Road about 1/2 mile east of the Colorado River bridge.
View Map
|
View Weather
A Touch of Red
This slightly sweet Rose is made with Merlot and Cabernet Sauvignon. It is crisp and refreshing, brimming with fruit flavor.
|
Adagio
(Silver medal winner at the San Francisco International Wine Competition 2005) This Black Muscat wine smells of roses and has a velvet ripe blackberry flavor. This wine is a great accompany to chocolate or cream Brule. This is a fortified desert wine.
|
Allegretto (Orange Muscat)
(Bronze medal winner at the Atlanta International Wine Summit 2004) A light and refreshing desert wine made with Orange Muscat grapes. The wine has aromas of orange blossoms and apricots and has a light zesty finish in the mouth. No oak
|
Cabernet Franc Reserve
(Silver medal winner at the Indy International Wine Competition 2005) Rich fruity nose. Chewy fruit flavors with a vanilla overtone. Silky powerful tannins give body. Drinks well now. Should age tremendously. This is a classic. Barrel fermented, malolactic fermentation,
aged for 18 months in French oak barrels.
|
Cabernet Sauvignon 2000
(Bronze medal winner at the Indy International Wine Competition), (Bronze medal winner at the Southwest Wine Competition 2002) This cabernet has a smoky nose with a touch of American oak coming through and flavors of blackberries. It can be described as zingy. The Haystack Mountain Goat Cheese pepper cheese is the best match. Varietal: Cabernet Sauvignon, estate grown. Barrel fermented, malolactic fermentation, aged for one year in French and American oak barrels.
|
Cabernet Sauvignon 2001
(Bronze medal winner at the San Francisco International Wine Competition 2003)(Bronze medal winner at the Indy International Wine Competition 2003) (Silver medal winner at the Atlanta International Wine Summit 2003) (Silver medal winner at the Tasters Guild International Wine Competition 2004) Classic cabernet bouquet followed by flavors of chocolate and blackberries in the body. Typical black current finish with a touch of vanilla. Barrel fermented, malolactic fermentation, aged for 9 months in French and American oak barrels.
|
Chardonnay
(Bronze medal winner at the Eastern International Wine Competition 2005), (Gold medal winner Colorado Mountain Winefest 2005) This wine is very clean, with a body rich in flavor of oak and fruit that are well balanced. The wine is dry more like a French Chablis. Barrel fermented, malolactic fermentation, aged for six months in French oak barrels.
|
Ensemble
(Silver medal winner at the Eastern International Wine Competition 2005) Medium red garnet color. Vanilla in the nose, jammy with bright berry flavors. A touch of black currant in the finish.
Barrel fermented, malolactic fermentation. Merlot aged for 9 months in French oak barrels, Cabernet Sauvignon aged for 9 months in French and American oak barrels, Cabernet Franc aged for 9 months in French barrels.
|
Ensemble 2000
(Bronze medal winner at the San Francisco International Wine Competition 2002)(Silver medal winner at the Indy International Wine Competition 2002) This Ensemble shows a touch of American oak coming through and flavors of blackberries and chocolate. The Haystack Mountain Goat Cheese pepper cheese is the best match. Varietal: 68% Cabernet Sauvignon, 28% Merlot, 4% Cabernet Franc. Barrel fermented, malolactic fermentation, Merlot aged for one year in French oak barrels, Cabernet Sauvignon and Cabernet Franc aged in American oak barrels.
|
Ensemble 2001
(Silver medal winner at the Tasters Guild International Wine Competition 2004, Bronze medal at the Atlanta International Wine Summit 2004) Medium red garnet color. Vanilla, jammy with ripe berry flavors. A touch of black current in the soft finish. Varietal: 57% Merlot, 43% Cabernet Sauvignon. Barrel fermented, malolactic fermentation. Merlot aged for 9 months in French oak barrels, Cabernet Sauvignon aged for 9 months in French and American oak barrels.
|
Merlot 1999
(Gold medal winner and best red of show at the Southwest Wine Competition 2001), (Gold medal winner at the Indiana State Fair International Wine Competition 2001) Color is dark red. Rich and intense in flavor, tastes of berries and vanilla. Recommended with steak, venison or rack of lamb and by itself with goat cheese and crackers.
|
Merlot 2000
(Silver medal winner at the Southwest Wine Competition 2002) This is a full-bodied Merlot with tastes of cherry, vanilla and oak. The tannins taste polished. Haystack Mountain Goat Cheese Herbs de Provence or Rosemary accompanies this wine well. Barrel fermented, malolactic fermentation, aged for one year in French oak barrels.
|
Merlot 2001
Fruity nose, which is followed by ripe and jammy flavors. Bright in the middle with hints of raspberries and a round finish. Barrel fermented, malolactic fermentation, aged for 9 months in French oak barrels.
|
Merlot 2002
(Silver medal winner at the Atlanta International Wine Summit 2004) Fruity nose, which is followed by jammy flavors. Bright in the middle with hints of black cherries, raspberries and a smooth finish. Perfect for a backyard barbecue. Barrel fermented, malolactic fermentation, aged for 15 months in French oak barrels.
|
Viognier
(Bronze medal winner Colorado Mountain Winefest 2005) Intense floral bouquet. Full body with strong flavors of apricots and peaches and a lingering spicy finish.
|
Viognier 2003
(Silver medal winner at the Tasters Guild International Wine Competition 2004) Floral bouquet. Full body with rich fruit flavors and a touch of spice in the finish. Typical Viognier character. No oak, cold fermented
|
Add New Review
|
|