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2011 Viognier
Viognier has a signature aroma and flavor that shine to make this a distinctly different variety. This vintage is the perfect example of those signatures.
A silky mouth feel, floral aromas, loads of tropical fruit and an underlying hint of almond create an especially pleasant wine. It may just be the perfect wine for the deck on a warm summer evening with a fruit plate, rich cheese and some grilled lime and coconut shrimp. But don’t forget this wine when you have a creamy pasta sauce and chicken picaté to warm up a cool evening.
Whether it is hot summer, cool fall or a glass at the end of the day Viognier adds a special touch. Share it with friends for good times and great memories.
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2011 Pinot Gris
This Pinot Gris is from vines we planted in 1990, our first planting for Pheasant Hill Vineyard. They produce consistently from year to year with beautiful fruit.
This vintage has a crisp acidity reflecting the cool spring that delayed bud break and bloom but also carried us past frost season safely. The lemon peel combined with the more tropical lychee and star fruit make this wine a natural served with seafood and fish. I especially like this with shrimp marinated in olive oil and lemon pepper. The hint of honey that these vines always bring to the wine makes it delightful with some chévre drizzled with honey on French baguette. Enjoy!
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2009 Cabernet Sauvignon
A classic French style Cabernet. A little lighter, a little more elegant, yet still full of character, depth and an elegant deep finish.
I expect this Cabernet to be beautiful with rack of lamb, espresso-chocolate mousse or molasses glazed pork. A plate of cheese, warm baguette, quince paste and toasted almonds with this Cabernet is the perfect evening to share with a special person.
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2008 Cabernet Sauvignon
A classic French style Cabernet. A little lighter, a little more elegant, yet still full of character, depth and an elegant deep finish.
I expect this Cabernet to be beautiful with rack of lamb, espresso-chocolate mousse or molasses glazed pork. A plate of cheese, warm baguette, quince paste and toasted almonds with this Cabernet is the perfect evening to share with a special person.
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2006 Growers Cuvee
This blend of Merlot, Cabernet Sauvignon and Cabernet Franc combines for balance and intriguing complexity. The Cabernet Franc contributes elegant flora top notes, Merlot the broad mid palate of cherry and the Cabernet Sauvignon brings in the coffee, leather, tobacco and white pepper.
The lingering finish facilitates many food pairings. Of course it is wonderful with blue cheese but try it with duck, venison or your favorite cut of beef. Best of all share it with some friends.
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Verjus
A non-alcoholic unfermented grape juice. This is a classic vineyard product from ages past and can be used wherever you would use vinegar or lemon juice.
It can also be a refreshing summer drink component, a substitute for vermouth in martinis, as a marinade or to create a sauce.
You can check out Verjus recipes at There are some at foodandwine.com and epicurious.com
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Are you a Wine Club Member? Yes
No
(If you are a member, your discount will be added at the winery)
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