An improbable blend of three wines from two different continents combines to satisfy the diehard whiskey lover. Cabernet Sauvignon from France, Petite Sirah from Mendocino, and Merlot from Sonoma were fermented separately, then aged in French oak before finishing in bourbon barrels for added depth. Aromas of mint chocolate, coffee, and molasses lead into a creamy palate with raspberry jam and subtle oak influence. Smooth and layered, it finishes with a warm, whiskey-kissed richness and lingering spice.

A serious take on sweet wine, the Midsummer Sweet Red is complex and flavorful. Think ‘adult Hawaiian punch.’ Made from a global blend and fermented on skins at cool temperatures to preserve fruit and softness, it’s crafted for freshness and easy drinking. Aromas of blackberry, geranium, and allspice lead into a juicy palate of pomegranate, plum, and baking spice. Smooth and lightly chilled, it finishes with a burst of ripe fruit and mellow sweetness.

A blend of Syrah, Grenache, and Mourvèdre, with a touch of Viognier, this classic Rhône-style red brings together its core varieties in harmony. This classic Rhône-style red blend showcases incredible spice aromas and a balance with a complex, fruity mouth. Each variety was fermented separately in stainless steel tanks, then aged in French oak for 22 months before blending to fully integrate. The result is a structured, aromatic wine with layers of red fruit, baking spice, and a long, refined finish.

Bursting with aromas of baking spice, dried cranberries, and plums, followed by full-bodied, velvety tannins, this wine showcases how big a Finger Lakes red wine can be. Hand-harvested and fermented on skins for 18 days before aging in French oak for 18 months, it develops impressive structure and depth. Notes of black cherry, milk chocolate, and vanilla layer into a rich palate, leading to a long, spice-driven finish with smooth, lingering warmth.

Plush, fruity, and spicy, this Zinfandel is big yet easy-drinking, capturing everything we love about classic New World style. Fully destemmed and warm-fermented in stainless steel with daily pumpovers, then aged in French and American oak, it builds richness while keeping tannins soft and inviting. Aromas of cola, root beer, and baking spice lead into blackberry jam, brown sugar, and molasses on the palate. Smooth and full-bodied, it finishes with a warm, lingering touch of sweet spice and dark fruit.

Castelero Vineyard Syrah is a layered expression of vibrant fruit, earthy minerality, and subtle spice, reflecting the unique terroir of Big Valley. Small-lot fermented with a cold soak and aged in neutral French oak for added depth and balance, this wine highlights both purity and complexity. Aromas of blackberry jam, cassis, and black cherry unfold into notes of cocoa, licorice, and pepper, with hints of truffle and crushed rock on the palate. Fresh and structured, it finishes with integrated oak and a smooth, mineral-driven edge.

Our Syrah “Au Naturel” is made without any added sulfites and is a beautiful example of what natural winemaking can achieve. Crafted through small-lot fermentation with a cold soak and aged in neutral French oak for 9 months, it preserves purity while building texture and balance. Aromas of black olive, plum, and ink lead into a vibrant palate with notes of blueberry, vanilla, and soft spice. Fresh and energetic, it finishes clean with bright fruit and a structured, easy-drinking profile.

A cornucopia of mixed berries and brown spice, the Lake Effect Merlot is a soft and crowd-pleasing red. Hand-harvested and fermented on skins for 18 days in both oak and stainless steel, then aged in French oak for 18 months, it builds structure while maintaining a smooth profile. Aromas of black cherry, roasted pepper, and cocoa lead into a plush palate layered with ripe berry fruit and warm spice. Balanced tannins and a long finish of vanilla and spice give this Merlot both approachability and depth.

Big, bold, and indulgent, this wine is loud. In our first vintage making this blend, it turned out to be a homerun. Crafted in partnership with a winery in France and finished in-house, this Cabernet was designed for richness and impact. Notes of cassis, black licorice, and ripe plum lead into a full-bodied palate with blackberry cobbler, firm tannins, and a long, gripping finish with hints of vanilla.

This Reserve Pinot Noir from the Griffin’s Lair Vineyard showcases forest floor on the nose and a huge pop of jammy fruit in the mouth with a silky body and spicy finish.

Initially, reserved, this wine opens up more with each sip, slowing giving up its secrets and showing incredible depth.  Balance, Length, Intensity, Complexity, Concentration.

Big, bold and indulgent, this wine is loud!  In our first vintage making the Baci Zin, it turned out to be a homerun.

Classic Russian River Valley Pinot Noir, the Cuvée Baci is jammy, ripe, and complex. It is very soft, but with a natural acidity that keeps it vibrant. Harvested at peak ripeness and fermented with partial whole cluster, then aged in French oak for 22 months, this unfined and unfiltered wine builds depth while preserving aromatic nuance. Notes of cherry, cinnamon, and toffee are layered with hints of mushroom, tobacco, and vanilla, leading to a long, silky finish with lingering complexity.

Hand-picked in Yountville, this 2019 Cabernet Sauvignon spent nearly 60 days on skins with native fermentation for remarkable depth. Dark fruit, cocoa, spice, and roasted pepper unfold in a velvety, lingering finish—perfect with lamb, prime rib, cheese, or simply on its own.

From the volcanic soils of Obsidian Ridge in the Mayacamas range, this Cabernet Sauvignon shows power and elegance. Aromas of graphite, plum, and roasted pepper lead into layers of blackberry, blueberry, licorice, and sandalwood, framed by bold tannins and bright acidity. A long, structured finish makes it a perfect match for rare steaks, rich cheeses, or hearty vegetarian fare.

Eli's Ridge Cabernet Sauvignon is a bold, complex wine that showcases the intensity and depth of its high-altitude, volcanic terroir, with rich dark fruit flavors, fine tannins, and a balanced, lingering finish. Sourced from 2,400 feet in the Red Hills AVA, the fruit was hand-harvested, fermented on skins for 24 days, and aged for 23 months in French and American oak to build structure and depth. Layers of blackberry, blueberry, dark chocolate, and leather unfold across a full-bodied palate, with firm tannins and a long, polished finish.

This West Coast blend combines the smoky-spicy cherry aromas of Oregon with the jammy structure and smooth body of California’s Central Coast. Crafted from Pinot Noir sourced in Willamette Valley and the Central Coast, each lot was fermented separately and aged 15 months in French oak before careful blending. Aromas of black cherry, strawberry jam, and fresh herbs lead into a silky, medium-bodied palate with balanced weight. Smooth and expressive, it finishes with bright fruit and a soft, lingering touch.