Organic Wines

Pinot Noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.

Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.

The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak.

It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out.

Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot Noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot Noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.

Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.

The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak.

It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out.

Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.

Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.

The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak.

It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out.

Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors.

In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.

Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.

The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Chardonnay is a green-skinned grape variety used in the production of white wine. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak.

It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates, Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations, the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out.

Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.

Champagne is always perfect for pairing with any food. Best pair with:

• Triple cream cheese or sweet bread and mascarpone cheese
• Butter cream sauce or even buttered popcorn
• Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters.
• Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
• Oysters rocafella
• Grilled chicken breast with grapefruit glaze
• Poached eggs with parmesan and smoked salmon toast
• Chilled peach soup with fresh goat cheese

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.

The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Pinot Noir is an amazing food wine. Pair with:

• Beef dishes
• Seafood
• Goose
• Roasted Chicken
• Pulled pork
• Grilled beef

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler climates. Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management.

The thin-skins and low levels of phenolic compounds lends pinot to producing mostly lightly colored, medium bodied and low tannin wines that can often go through phases of uneven and unpredictable aging. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.

Pinot Noir is an amazing food wine. Pair with:

• Beef dishes
• Seafood
• Goose
• Roasted Chicken
• Pulled pork
• Grilled beef

Syrah also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche. Syrah should not be confused with Petite Sirah, a cross of Syrah with Peloursin dating from 1880.

The style and flavor profile of wines made from Syrah is influenced by the climate where the grapes are grown with moderate climates tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and notes of blackberry, mint and black pepper. In hot climates, Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of licorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allow the wines produced to have favorable aging potential.

Syrah is an amazing food wine. Pair with:

• Beef
• Venison
• Spiced lamb
• Blue cheese
• Chocolate pots

Syrah also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche. Syrah should not be confused with Petite Sirah, a cross of Syrah with Peloursin dating from 1880.

The style and flavor profile of wines made from Syrah is influenced by the climate where the grapes are grown with moderate climates tending to produce medium to full-bodied wines with medium-plus to high levels of tannins and notes of blackberry, mint and black pepper. In hot climates, Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of licorice, anise and earthy leather. In many regions the acidity and tannin levels of Syrah allow the wines produced to have favorable aging potential.

Syrah is an amazing food wine. Pair with:

• Beef
• Venison
• Spiced lamb
• Blue cheese
• Chocolate pots