White Wines

2009 "Vincerò" Viognier - $18

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2009 "Ottantotto" Viognier - $20

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We often reflect on our decision years ago to pursue this amazing dream. Looking at each other we knew the gravest failure would be to never take the chance to realize our vision. Throwing caution to the wind and overcoming those fears has been the greatest success.

Vincerò - I will win. Best paired with passion.

100% stainless steel fermented Viognier. Goes well with Asian fusion cuisine, and Thai food. Bring the spices!

Learn more about the story behind the naming of this wine!

Ottantotto. Eighty-eight. The number of keys on a piano. From that finite number of notes has come an infintely varied array of musical experiences. Et tu vinum - finite grape varietals, infinite wine possibilities. Barrel-fermented, aged on the lees, our Ottantotto Viognier is deep and complex. Or is it simply delicious fruit?

Have a listen to your favorite solo piano music, pour a glass and decide for yourself.

99% barrel-fermented dry Viognier, 1% Chardonnay, aged sur-lie 7 months in French oak. Goes well with summer salads, perhaps a wild green salad with dried cherries, walnuts and gorgonzola.

2009 "Calor" Chardonnay - $22

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2009 "Verano" Vidal Blanc - $20

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Like a summer night on South Beach, Calor evokes feelings of good times and good friends. Close your eyes, inhale the ocean breeze, feel the rhythm of the latin jazz, then enjoy a glass of Calor.

Best paired with hot sax.

99% barrel-fermented Chardonnay, 1% Viognier, without malolactic fermentation for bright acidity, and 1% residual sugar. Goes well with Caribbean cuisine, fruity with a bit of spice.

Summer - the season of warm lazy days, outdoor evening concerts, midnight cares and stargazing with that special someone. Pour yourself a glass of sunshine, our delicately sweet Vidal Blanc. Fermented in French oak for a silky mouthfeel, the lightly floral bouquet is reminiscent of a secluded Virginia meadow.

Best paired with romantic orchestral film scores and beautiful summer sunsets.

100% barrel-fermented Vidal Blanc, 1% residual sugar. Goes well with lemon-herb chicken, the herbs fresh from the garden of course!