Barbera

Semi-classic grape commonly grown in the Piedmont region and most of northern Italy; was probably imported into the U.S.A. late in the 19th century. Usually produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug" wines. Plantings in North America are mostly confined to the warm western coastal regions.

Brunello

The Sangiovese Grosso clone Brunello  isolated in the mid 19th century in Montclair, Tuscany. Variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. If you like a darker wine, we suggest you blend with Petite Sirah or Syrah. Longer aging produces a much softer & smoother wine. A good choice as a Reserve Wine.

Cabernet Franc

Bordeaux wines commonly contain a blend of both Cabernet varietals wines as well as Merlot, a practice increasingly being followed in California and elsewhere. Wine from these grapes can be fermented to many varietals styles, drunk young or aged, having a deep purple color and herbaceous aroma when young. As with Cabernet Sauvignon, growth in North American is mainly confined to the cooler coastal regions; the U.S. Northeast and the Pacific Northwest proving to have hospitable climates. New Zealand has also shown itself to be a potential good home.

Cabernet Sauvignon

A "noble" grape famous as one of the main varieties, along with Merlot, Cabernet Franc and others used to create the magnificent French Bordeaux region blended red wines. This varietal grape produces a dry red wine. Aromas and flavors include: Black-currant, blackberry, mint (etc).

Merlot

Classic grape widely grown in the Bordeaux region of France and elsewhere.  The red wine bears a resemblance to Cabernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins.

Petite Sirah

They produce dark red, tannic wines in the warmer regions of California, used mainly as backbone for Central Valley "jug" wines. In the cooler northern regions, where many very old vines still exist, it is often made into a robust, balanced red wine of considerable popularity.

Pinot Noir

The premier grape "cépage" of the Burgundy region of France, producing a red wine that is lighter in color than the Bordeaux reds (such as the Cabernet's or Merlot). Cherished aromas and flavors often detected in varietal wines include cherry, mint, raspberry, truffles and the ubiquitous gamey odor in new wines often referred to as "animalé" by the French winemaker.

Ruby Cabernet

Red-wine grape cross originating from Carignan and Cabernet Sauvignon parentage. Bred for use in the hot San Joaquin Valley region of California. Produces a dry, deep red fruity table wine that is perfect for meals with red meat.

Sangiovese

Used to produce the Chianti and other Tuscan red wines. Produces medium-bodied reds with rich cherry or plum like flavors and aromas. The California grape has been lighter in color and harder to make. We suggest t blending with Zinfandel or Cabernet.

Syrah

A grape variety associated with the Rhone Valley region of France, makes full-bodied tannin red wine. Make it straight or use it in a blend.

Old Vine Zinfandel

50 year old vines, grown in California and used to produce robust red wine as well as very popular "blush wines" called "white Zinfandel". Zinfandel is noted for the fruit-laden, berry-like aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine.