MERLOT

Herbs, Green Olive, Cherry and Chocolate. Softer and medium in weight with fewer tannins than Cabernet and ready to drink sooner. Takes well to Oak aging. It is frequently used as a blending wine with Cabernet to soften.

GRENACHE

Used mainly for blending and the making of Rose and Blush Wines in California, while in France it is blended to make Chateauneuf-du-Pape. Originally from Spain is the second most widely grown grape in the world. It produces a fruity, spicy, medium-bodied wine.

SANGIOVESE

Known for its supple texture, medium to full-bodied spice flavors, raspberry cherry and anise. Sangiovese is used in many fine Italian wines including Chianti.

TREBBIANO

Trebbiano in Italy and Ugni Blancin France. Found in almost any basic white Italian wine, and is actually a sanctioned ingredient of the blend used for Chianti. In France, it is often called St.Émilion, and used for Cognac and Armagnac brandy.

TEMPRANILLO

Cherry, Plum and Tomato with notes of Leather, Tobacco, Vanilla, and Clove. Tempranillo spends from 12 to 18 months aging in Oak barrels.

AIRÉN

Airén is a variety of Vitis vinifera, a white grape commonly used in winemaking. This grape is native to Spain where it represents about 30% of all grapes grown.

CABERNET SAUVIGNON

Currant, Plum, Black Cherry and Spice, with notes of Olive, Vanilla Mint, Tobacco, Toasty Cedar, Anise, Pepper and Herbs. Full-bodied wines with great depth that improve with aging. Cabernet spends from 15 to 30 months aging in American and French Oak barrels which tend to soften the tannins, adding the toasty cedar and vanilla flavors.

CHARDONNAY

Apple, Pear, Vanilla, Fig, Peach, Pineapple, Melon, Citrus, Lemon, Grapefruit, Honey, Spice, Butterscotch, Butter and Hazelnut. Chardonnay takes well to Oak aging and barrel fermentation and is easy to manipulate with techniques such as sur lie aging and malolactic fermentation.