DISTINCTIVE BLENDS FROM A
The wine’s clove, black pepper and licorice flavors are
augmented by medium tannins and a long finish.
Serve with: smoked Gouda, spinach or Caesar salad,
herb crusted meats, roast chicken, pork.
Rhode Island Red NV
Named after the state's famous bird, this wine’s spicy aromas complimented by bright red fruit and mild tannins on the finish.
Serve with: blue or camembert cheese, pasta with
red sauce, barbecued chicken or meats
Cabernet Franc 2011
The winery’s most structured red, with flavors of black tea, pepper and clove balancing the medium tannins.
Serve with: blue or Havarti cheese, grilled meats,
veal, lamb, sausages, mushrooms
Vidal Blanc 2011
The winery’s signature white, crisp, light-bodied
with citrus flavors and nectarine finish.
Serve with: Gouda cheese, shellfish, shrimp and chicken
Dry, with aromas of roses and lychee, clove flavors, spicy finish.
Serve with: Chevre and Swiss cheese, Asian dishes, any spicy foods, smoked salmon, stir fry vegetables
Crisp with notes of citrus, and hints of Pineapple, Guava
and Passion fruit. 45% Vidal and 55% Chardonnay
Serve with: camembert cheese, tuna, swordfish, lobster, shrimp
Fumé Vidal “Reserve” 2011
French oak adds richness and flavors of vanilla and
almond, with hints of citrus lingering on the finish.
Serve with: mozzarella, avocado, tuna, mildly spiced dishes
Chardonnay “Reserve” 2011
French oak lends butterscotch and nutty flavor, as well as silky texture, to this medium-bodied wine balanced with acidity.
Serve with: brie, camembert, cream sauces,
chicken Alfredo, lobster, salmon
Holiday Spice Gewürztraminer
Our special seasonal wine, made in small quantities available only at the winery. The pungent aromas and flavors are both predominantly ginger, which has been added to the 100% Gewurztraminer for a spicy effect.
Food pairings: Indian, Middle Eastern, Asian cuisine, Duck, Foie Gras, Pork, Bacon, Shrimp, Crab, artichokes, red peppers, eggplant and bell peppers
Stainless steel fermentation and aging preserves the natural crisp green apple and lemon flavors. Serve with: Parmesan and pecorino cheese, crab cakes, fillet of sole, oysters, mussels, chicken, veal
Petite White NV*
Semi-dry blend of Vidal Blanc and Gewürztraminer with lingering Pineapples. Serve with: goat and cheddar cheese, fruit salads, chicken, any other lightly seasoned entrée, antipasto
Sweet Vidal Blanc resulting from the late harvest, this medium-bodied wine features peach, apricot and honeysuckle flavors.
Serve with: blue cheese, fresh fruits, peach pies or as an Apertif
100% Chancellor aged for four years in oak, ruby red, sweet with silky texture, mild tannins and intense fruit flavors that persist into the long finish.
Food pairings: stilton, Roquefort, camembert, farmhouse cheddar, chevre, port wine reductions, poached pears, fruit tarts, chocolate with red berries/raspberry sauce, chocolate cheesecake, cheesecake, walnuts, cashews or hazelnuts