Showing great fruit intensity and richness, this has become one of my favorite wines I have made. The red and black fruit flavors hide the tannin structure and oak so they stay in the background. Drinking wonderfully now and should improve for another 10 years.

A fresh and harmonious blend showing Cabernet’s lovely cassis and mulberry fruit notes, with a sweetness and richness from the Syrah. The perfrct wine to drink now with bigger meals or can be aged for up to 10 years.

A mountain Napa Cabernet full of the brushy notes of Mount Veeder but made in my style of less alcohol and less oak than seems to be in vogue. A wine that will age wonderfully,

Inspired by the French Muscat de Beaumes de Venise, the fermenting juice is lightly fortified with a neutral grape spirit to keep it sweet. Perfectly paired with a dry cheese after a meal.

My version of this dessert wine is made from Viognier juice fortified with pure grape alcohol. The base wine was made in 2007 and the wine is aged in older French oak barrels in the traditional Spanish Solera method.