DISTINCTIVE BLENDS FROM A

SEASIDE CLIMATE

 

Historic soil that pioneered the New England wine scene

The vineyard’s microclimate and soil conditions resemble the maritime climate of northern France, allowing for production of some of New England’s most popular and distinctive wines. Founded in 1975, the Vineyard includes 150 acres of land with 36 of those acres in production, growing award winning wines.

RED WINE

  • RHODE ISLAND RED

    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 2012

    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

WHITE WINE

  • VIDAL BLANC 2012

    The winery’s signature white, crisp, light-bodied
    with citrus flavors and nectarine finish.
    Serve with: Gouda cheese, shellfish, shrimp and chicken

  • GEWÜRZTRAMINER 2011

    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

  • BLESSED BLEND WHITE

    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

    Sold Out

  • 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

    Sold Out

  • CHARDONNAY 2010

    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

    Sold Out

  • PETITE WHITE

    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

DESSERT WINE

  • SIRIUS

    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

    Sold Out

  • PORT 2010

    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

    Sold Out