Bottle sizes are 750ML unless otherwise noted:
*San Francisco Chronicle Wine Competition is the largest American Wine Competition in the World. Averaging over 7,000 entries from small wineries like our selves to the largest in California. We are proud to say that we continue to wine top metals each year!
Silver Medal Winner, San Francisco Chronicle Wine Competition 2016
This full-bodied oaked Chardonnay spends 12-14 months in both French & American Oak giving it a buttery mouth feel. With tasting notes of vanilla, melon and apricot. The finish is creamy with enough acidity to keep it bright.
This crisp light bodied white has a floral nose with green apple flavors. This wine pairs very well with fish and seafood dishes as well as rich creamy pasta.
Two Dog White TM
An interesting wine evolved from the Chardonnel grape. In a twist, winemaker Chuck Smith doesn’t ferment the wine to being fully dry. Rather, this delightful white wine is left with just a light perception of sweetness; putting it into the off-dry category. A combination of pear, honeysuckle and lilac make an attractive assortment of aromas which come forth to greet you. On the palate, this light bodied wine has a stone fruit quality accented with a dash of spice that balances the initial perception of sweetness. Great wine for a spicy meal!
Cheviot Blanc (temporarily sold out)
Gold Medal Winner, San Francisco Chronicle Wine Competition
The color of fresh honey, this Chardonnel from Smith-Berry Winery is an open invitation to a wonderful summer evening. A tempting assortment of fruit aromas rise from the glass; with emphasis on mango, lemon zest and orange. Supported by notes of butterscotch, vanilla and wildflowers, this wine has an absolutely beautiful nose. As for taste, one finds red apple, subtle spice and floral qualities in tandem with lemon meringue. Lively acidity keeps the wine dancing on as the floral and citrus notes carry through the finish, which is quite long. Medium in body and dry in nature, this delightful white wine is a perfect match for pan seared diver scallops.
Sauvignon Blanc (sold out)
This dry white is very light in color and has citrus and floral on the nose with hints of early spring leaves. Crisp and light on the pallet there are many citrus notes found when enjoying this wonderful white.