Call Us Today! 1.555.555.555|info@yourdomain.com

OUR WINES

/OUR WINES/

  • This medium bodied, barrel aged red was crafted especially to emphasize some of the more delicate flavors of the Chambourcin grape.

    Cherries, red currants, and a hint of cranberries balance with vanilla and spice from the barrels. Medium bodied with fine tannins, this wine pairs well with pork, duck, and salmon.
    The fruit was destemmed but not crushed and fermented in small lots with one of two yeasts and co-inoculated with malolactic bacteria. We pressed it off before primary fermentation was complete to control the extraction of some of the more powerful flavors. After pressing off it was settled for a few weeks then racked into barrels where it rested for the next 8 months until we were happy with the mouthfeel and sensory profile.
    • Alcohol: 13.9%
    • pH: 3.7
    • TA: 4.2g/L
    • RS: .5 g/L
    • Yeast Used: ICV GRE, 3001
    • M/L Used: Beta Co-Inoc
    • Fermentation: Open Top Bins, Co-Inoculated

  • This light and fruity wine gets its marvelous color from immediately pressing hand-picked fruit.

    This light crisp wine fills the mid palate with strawberries and cream. The clean, mildly sweet finish makes this wine a great pair with BBQ or a summer nuts and fruits salad.
    The grapes for the 2014 Chambourcin Rosé were hand-picked and pressed immediately after destemming to minimize skin extraction. It was fermented cool in a stainless steel tank and was co-inoculated with malolactic bacteria after 48 hours. Finished dry, it was sweetened with unfermented reserved juice to balance the acidity.
    • Alcohol: 11.3%
    • pH: 3.4
    • TA: 5.2 g/L
    • RS: 18 g/L
    • Yeast Used: 71-B
    • M/L Used: Beta Co-Inoc
    • Fermentation: Stainless Steel,Co-Inoculated,Temperature Controlled
  • 2014

    Chardonel


    Our Chardonel is 100% fermented in stainless steel tanks to preserve the bright flavors and aromas of this crisp white wine.

    Our 2014 Chardonel is a crisp and clean expression of all this grape has to offer. The melon and pear flavors combine with the fresh acidity and a hint of minerality in the finish to make this an excellent wine to pair with seafood.
    The juice for this wine was selected the day it was picked and kept in stainless steel tanks until bottling. It was fermented cold and slowly to preserve the fruit characters and allow the minerality to develop. No malolactic fermentation was done on this wine.
    • Alcohol: 11.2%
    • pH: 3.5
    • TA: 5.2 g/L
    • RS: .5 g/L
    • Yeast Used: Rhone 4600, R2
    • M/L Used: N/A
    • Fermentation: Stainless Steel, Temperature Controlled

  • Our 2014 Chardonel Reserve was selected from our best Chardonel grapes and fermented in new American Oak barrels making this rich wine.

    Rich and mouth filling, the melon flavors of this wine are complimented with the influence of oak. The finish is creamy and lingering making it a perfect pair for grilled chicken and pasta.
    We selected the best of the Chardonel and fermented it in new American Oak barrels with a pair of yeasts. After primary fermentation we put them through a secondary malolactic fermentation. The barrels were then stirred weekly until we achieved the perfect balance of oak and yeast characters to balance the fruit. The wine was then transferred to a tank for cold settling and the barrels were turned over to red wines.
    • Alcohol: 12.3%
    • pH: 3.6
    • TA: 4.9 g/L
    • RS: .5 g/L
    • Yeast Used: D47
    • M/L Used: Beta
    • Fermentation: 100% New American Oak

  • This fresh, dry cider made from Jonathan apples is sure to please.

    Light and fruity apple aromas combined with a clean tart finish. This light and refreshing cider is perfect on a warm afternoon.
    Immediately after pressing this cider was cold settled and allowed to oxidize for 48 hours then racked off the heavy sediment. We fermented this cider very slowly at a low temperature over a month to make sure we weren’t losing any of the delicate apple aromas. After fermentation was complete we added in more fresh cider to give us our desired sweetness and filtered it into a pressure tank. We force carbonated it to about 18 psi and bottled it with counter pressure to maintain the carbonation.
    • Alcohol: 7.2%
    • pH: 3.4
    • TA: 3 g/L
    • RS: 14 g/L
    • Yeast Used: CY3079, D47
    • M/L Used: N/A
    • Fermentation: Temperature Controlled

  • Our signature Red Blend is an easy drinking and versatile wine.

    Blackberries and currants are balanced with a touch of spice and a hint of oak in this rich wine. Smooth and mouth filling, this wine pairs well with any meal.
    The 2014 Crossroads Red was blended by our winemaker from select lots of Chambourcin (67%) and Noiret (33%). 20% of this blend was aged in American Oak barrels to help improve the mid-palate balance. The base wines were all co-inoculated for malolactic fermentation.
    • Alcohol: 11.9%
    • pH: 3.7
    • TA: 4.5g/L
    • RS: 10 g/L
    • Yeast Used: 3001, ICV GRE, NT202
    • M/L Used: Beta Co-Inoc
    • Fermentation: Open Top Bins, Co-Inoculated

  • Our signature white blend is an easy drinking and versatile wine.

    The 2014 Crossroads White fills your mouth with pineapple and ripe melon flavors. A touch of acidity balances out the mid-palate and its smooth citrus finish lingers on the tongue.
    The 2014 Crossroads White was blended by our Winemaker from select lots of Vignoles (28%), Vidal Blanc (38%) and Chardonel (34%). The resulting wine was malolactic fermented to give it a smooth finish.
    • Alcohol: 11.2%
    • pH: 3.5
    • TA: 5.5 g/L
    • RS: 12g/L
    • Yeast Used: Rhone 4600, D47, Ba 11
    • M/L Used: Beta
    • Fermentation: Stainless Steel, Co-Inoculated, Temperature Controlled

  • Made using the methods used for Beaujolais Nouveau, this unique take on the Missouri State Grape is guaranteed to please.

    Dry cherries and floral notes dominate the palate. The clean finish and light body make this wine perfect for pairing with roasted pork or turkey.
    The grapes for the 2014 Norton Nouveau were hand-picked and loaded into the fermenter in whole clusters. We displaced the air in the tank with carbon dioxide and allowed the natural process of Carbonic Maceration to take place where enzymes inside the grapes convert a small portion of the sugars to alcohol and create distinctive aromas in the process. After two weeks we pressed the whole clusters off and let the juice ferment dry and undergo malolactic fermentation with the wild yeast and bacteria present.
    • Alcohol: 11.3%
    • pH: 3.6
    • TA: 3.5 g/L
    • RS: >.5 g/L
    • Yeast Used: Wild
    • M/L Used: Wild
    • Fermentation: Carbonic Maceration, Wild Fermentation
  • 2014

    Traminette


    The 2014 Traminette is an excellent expression of this distinctive grape.

    The floral and peach aromas play across the mid palate while the clean acidity is balanced with sweetness for a rich, lingering finish. The sweetness in this wine makes for great pairings with spicy dishes as it tempers the burn.
    In order to get the most out of the distinctive flavor of this distinct grape with Gewurztraminer as its parent, we let the juice have 6 hours of skin contact before we pressed it off. Fermentation was conducted cold in a stainless tank until we felt its aromas had peaked and was then arrested by crash cooling. This left a fair amount of grape sugars in the wine which we increased by returning some unfermented juice we had frozen at the beginning.
    • Alcohol: 10.9%
    • pH: 3.4
    • TA: 6.2 g/L
    • RS: 42g/L
    • Yeast Used: QA23
    • M/L Used: N/A
    • Fermentation: Stainless Steel, Temperature Controlled, Incomplete

  • This lively young wine was produced in the style of Moscato d’Asti. Equal parts refreshing and sweet, it is sure to be a crowd pleaser.

    With a bright aroma of peach and pear this young, sweet wine will coat your palate with pear, lemon, and grapefruit notes. Served chilled, this wine is a great companion to a fresh salad, your favorite chocolate dessert and everyday celebrations.
    This wine was fermented very cold and slowly in stainless steel until we achieved the best balance of its natural acidity and sweetness. We then crash cooled it to arrest the fermentation and bottled it as soon as it had settled out.
    • Alcohol: 8.5%
    • pH: 3.2
    • TA: 7.7g/L
    • RS: 38g/L
    • Yeast Used: QA23
    • M/L Used: N/A
    • Fermentation: Temperature Controlled, Stainless Steel