2022 Viognier

This Viognier comes from hillside fruit grown in Knights Valley, Sonoma, CA, fermented and aged in french oak. You will find it has a rich aromatic profile. An opulent mouthfeel, with hints of melon, apples, pears and citrus, it is a full-bodied white wine with balanced acidity. Viognier wine pairs well with a variety of foods, including: Seafood, Poultry, Cheese, Spicy Dishes and Great Conversation... 

The ideal serving temperature for Viognier wine is between 50-55°F  

Price $24.50

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2023 Syrah Blend

Our 2023 Syrah came from rows 11 and 12 here at Devitt Winery in the Applegate Valley, Southern Oregon. With rain in the forecast we made the decision to harvest the fruit at 22.5 Brix and with the help of family and friends we got the job done and had a lot fun in the process. We added roughly 20% whole clusters to the bottom of the fermenter to stimulate Carbonic Maceration and cold soaked for two days before starting the fermentation. The must was pressed and racked off the gross lees into a once used French Oak barrel with a 3.0 residual Brix and left to finish it’s fermentation in the barrel before starting it’s MLF fermentation. Eighteen months later the wine presents itself with a medium body, fruity aroma and clean finish. This wine is meant to be enjoyed with food friends and great conversation.

Price $29.50

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2022 Cabernet Sauvignon

Our 2022 Cabernet Sauvignon fruit came from Paradise Hill Vineyard in the Rogue Valley.

This Cabernet Sauvignon has a bold full-bodied taste characterized by dark fruit flavors of Blackcurrant, Black Cherry and Blackberry accompanied by secondary notes of cedar and vanilla. Excellent tannin structure with a long, smooth and polished finish. This wine pairs well with Lamb, Steak, Dark Chocolate and 

Great Conversation...

Price $29.50

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2023 Zinfandel

Our 2023 Zinfandel fruit came from a private estate in the Applegate Valley, Southern Oregon. The fruit was harvested at 22.0 Brix. We added roughly 20% whole clusters to the bottom of the fermenter to stimulate Carbonic Maceration and cold soaked for two days before starting the fermentation. The must was pressed and racked off the gross lees into a once used French Oak barrel with a 2.0 residual Brix and left to finish it’s fermentation in the barrel before starting it’s MLF fermentation. Eighteen months later the wine presents itself with a medium body, bursting with fruit with notes of blackberry, raspberry, and plum...This wine is meant to be enjoyed with food, friends and great conversation. Only one barrel was produced.

Price $29.50

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