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This wine opens with aromas of ripe dark fruit, tar, brush and toasted oak. On the palate, it delivers red and black cherry flavors, spice, cedar, bay leaf and vanilla. Soft tannins, well balanced acidity and a lengthy finish will complement grilled baby back ribs seasoned with olive oil & garlic seasoning; barbecued eggplant brushed with olive oil, balsalmic vinegar and garlic; or hearty Bologonaise lasagne. Aging potential: three to five years

This wine boasts jammy red fruit, floral notes and sweet oak up front with black cherry, brown sugar and dark cocoa in the middle. All are well integrated by a structure of balanced acidity and soft tannins from both the fruit and barrel.

Aromas of citrus, pineapple and vanilla lead to tropical fruit flavors with a touch of toasted oak. A creamy texture, seamless balance, and a structure that is crisp and refreshing. Serve with crab cakes, mushroom risotto or pasta with garlic sauté, olive oil and parsley. Silver Medal - Santa Cruz Mountains Commercial Wine Competition

Santa Cruz Mountains Chardonnay grapes were picked at their ultimate ripeness, pressed frozen, stainless tank fermented, then bottled. The result is a delightful dessert wine with aromas of orange peel, spice, and flavors of apricot, orange zest & honey. 25 cases produced.

Fragrances of black fruit, baking spice and sweet oak. Deep blackberry flavors with hints of toasted coconut. Huge mid-mouth with firm structure.

Aromas of dark fruit, sweet toasted oak, crème de cassis and earth easily harmonize with flavors of cherry, blackberry, cocoa and vanilla. The soft texture and fine tannins make this wine approachable while young, but it possesses enough structure to age gracefully for three to five years. An extremely long finish of berries, vanilla and toast will compliment a broad spectrum of foods including wild mushroom crepes, stuffed eggplant with bread crumbs and Gruyere, or herb-crusted, pan-seared swordfish. Gold Medals: Tasters Guild International Wine Judging. Santa Cruz Mountains Commercial Wine Competition.

Fragrances of citrus, pineapple, butter cream and smoke resonate above flavors of tropical fruit and concentrated apple with hints of mineral and sweet oak. All are enhanced by balanced acidity, full mouth-coating sensations, and a lengthy finish of fruit and toast. Serve with ovenbaked Cornish hens, puréed squash soup or shellfish with cream sauce.

A huge nose of deep red fruit, smoked bacon, dried brush, leather, loam and black pepper is rivaled by flavors of bright berry, sweet toasted oak and clove. Broad, mouth-coating sensations, full round tannins, and lively acidity. The pleasing long finish of ripe fruit and spice will compliment baked ham, grilled polenta with red sauce, or roasted veggies and Gruyere baked in puffed pastry.