93 points, Wine Advocate
92 points, James Suckling
92 points, Wine Spectator
It begins on the nose with rich, dark black fruits, blueberries, blackberry bon bons, cassis, fragrant violets, tobacco leaf, and baking spices.
From grape to glass, experience the cycles of our vines as they produce award-winning wines. Stroll through the vines and sip on a flight of our current releases.
91 points, Wine Advocate
91 points, James Suckling
Its palate provides big, round chewy tannins, stewed black plums, toasted nuts, Madagascar vanilla beans, and a touch of dark roast coffee.
“We save our very best wines for our wine club members because they are so loyal to us.” – Tom Leonardini Sr.
(serves 8) INGREDIENTS 20 oreo cookies (40 halves), fillings discarded, cookies crushed OR 40 chocolate wafer cookies 5 tablespoons butter, melted ¾ cup hot milk 24 large marshmal
(serves 2) INGREDIENTS 2 medium potatoes 2 tablespoons of olive oil 2 sprigs of rosemary, separate the leaves 1-2 cloves of garlic, sliced Salt & pepper to taste 2 chopsticks P
Garlic & Parmesan Roasted Brussel Sprouts (serves 4) INGREDIENTS 1 lb Brussel Sprouts, halved 4 tablespoons olive oil ½ teaspoon salt 1 teaspoon pepper or to taste 1 tablesp
Crab Cakes to pair with our 2018 Chardonnay (serves 8) CRAB CAKES ingredients 1/4 cup Mayonnaise 1 large egg, whisked Dijon mustard 1 tablespoon Worcestershire sauce 1 lb fresh cra