Gruner The Grüner Veltliner grape is originally from Austria and is known for making light bodied wines with complex fruit flavors, primarily citrus, apple, peach and grapefruit. It’s also known to have a herbaceous flavor reminiscent of a white pepper. However, the reason Grüner Veltliner is so unique is because its signature acidity creates a great minerality.
Grüner Veltliner can be paired with leafy greens, fresh fish and light aperitifs.
Chardonnay is known as the “Winemakers Wine.” The flavors and aromas are distinct to the aging process. Typically, Chardonnay is a dry, medium to full bodied wine with moderate acidity and alcohol. Our Chardonnay has aromas of pineapple and tropical fruits, with some hints of caramel and vanilla.
Chardonnay wines typically pair well with most white meat and fish dishes cooked with lemon or honey; especially chicken. Chardonnay also pairs with a wide range of pastas.
Our Merlot is lush and smooth with ripe tannins, great balance and structure. Highlighted with black cherry and plum flavors with just a hint of spice.
Merlot pairs well with chicken and other lightly spiced dark meats. With a medium acidity, Merlot also pairs well with pizza, burgers and bold cheeses.
Malbec is known for its deep rich color. It is dry, full-bodied, and exhibits a dark fruit nose with flavors like blackberry and red plum. Our Malbec wine is intensely flavorful with soft tannins and is accented by hints of brown spice and chocolate.
The wines firm structure and moderate alcohol make it a natural pairing for meat, especially smoky or spice-rubbed red meats. Roasted mushrooms in pasta or rich and spicy bean burgers are fun options to try.
The deep blue grapes of our Cabernet form a dry, full-bodied, complex and fruit forward wine. It tends to be robust with medium acidity and tannins and tastes of rich, dark fruit.
Meats like lamb and steak naturally work with Cabernet.
Blaufränkisch is considered one of Austria’s signature varietals. It produces light-to-medium bodied red wines with solid tannic structure and bold acidity.
On the palate, its acidity brightens up the fruit and naturally craves for any type of meat. From poultry and duck to meatloaf and hearty beef stew, Blaufränkisch is an exciting wine to try with almost any of your favorite dishes. However, it also stands great alone as your favorite table wine!
Dornfelder is a relatively recent arrival on the wine scene, having been created as a coloring agent in the 1950’s. Now gaining credibility on its own, it is quickly becoming a popular Austria and German varietal. Highly pigmented with a thick dark skin, Dornfelder brings considerable color and acidity to wine. Our higher quality Dornfelder is typically oaked, velvet textured and slightly floral with flavors of raspberries and cherries.
This wine pairs well with bacon, lamb, crabs and potatoes.
The inaugural blend to our portfolio, the Cuvee is a fusion of Blaufränkisch, Merlot, Zweigelt and LaGrein. Aged for over two years in Hungarian, Virginia and French Oak it is full bodied, complex with silky tannins while expressing an aroma of dark cherry.
Cuvee Max pairs well Schnitzel, Bratwurst and Smoked Salmon.
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