The 2010 Dry Riesling has a wonderful tight acid that balances out the fruity residual sugar enhancing the floral and bright tangerine flavors
AWARDS:2010 Riesling, Dry
Double Gold – Houston Wine Competition
Double Gold – New York Wine & Food Classic
Gold – Long Beach Grand Cru
Gold & 94 Point s- L.A. International
Double Gold- Golden Nose Wine Competition
Gold – Finger Lakes International Wine Competition
Gold & 90 Points – BTI World Wine Championships

The grapes were crushed, pressed and the juice was cold settled. The wine was all fermented in stainless steel tanks at low temperature to preserve the fruit aromas. After fermentation, the wine was allowed to settle in the tanks over the Winter before blending and filtration.
This Riesling displays wonderful characteristics of steely acidic backbone, floral elements and pear/apple notes. This is a wine that can easily be paired with food at the table and also enjoyed on its own.

 Alcohol: 11.7%

 Acidity: .84g/100ml pH: 3.07

 Sugar: 1.7%

AWARDS:In October of 2007 Wine Enthusiast declared Dr. Konstantin Frank’s Vinifera Wine Cellars as “Finger Lakes’ Most Award-Winning Winery.”

Chardonnay 55%, Sauvignon Blanc 40%, Pinot Noir 5%

Fresh, fruity and expressive.  Yellow color with green tints.  Aromas of tropical fruit and pink grapefruit with a touch of apple and pineapple from the Chardonnay.  This is a young and fresh wine, crisp on the palate with a dry finish.

2010 Cooralook Pinot Gris

This wine has floral aromas with nuances of exotic fruits including lychees, guava and melons. These characters transcend to the palate which is soft with a bright and refreshing finish

This wine has an appealing light straw color with greenish hues. In the aroma there are nuances of ripe banana, papaya, lemon-lime, mandarin, pear, honeydew melon and white peach. There is a subtle hint of angel food cake adding to the complexity of this immensely fruity and floral wine. Lively flavors of white peach compliment great balance and a wonderful richness in the mouth. A zesty finish leaves a fresh taste impression.

Wine Enthusiast

A beautiful Viognier that showcases the variety’s rich, exotic side. Offers a mouthburst of ripe grilled peaches, pineapples, green apples, honeysuckle and vanilla wrapped into a creamy, buttery texture. Try as an offbeat alternative to Chardonnay.

Score: 91. —Steve Heimoff, March 01, 2010.

Fresh thyme, wood spice and honeydew melon commingle with musk notes in the heady bouquet. Citrus acids on entry, with a concentrated palate of nectarine and lemon curd, set against good minerality. With time in the glass, the musk and pungent tropical fruits are amplified. Multi-layered and balanced, the acid persists through the long finish.

Managed by third-generation farmers, brothers Mike and Steve Sangiacomo, this vineyard benefits from a daily stream of cool air pulled inland from the San Pablo Bay. Planted in 1998, the Roberts Road block is rooted in an ancient footprint of Copeland Creek, providing alluvial soils with tracks of gravel. We work with the excellent Old Wente Chardonnay clone from this site, where the fruit is picked and pre-sorted under the light rigs of the Sangiacomos’ night harvesting team

Aromas of butterscotch, pineapples, bananas and coconut. Hints of lemon rind, vanilla and a bit of spice. On the palate, the toasty oak is well balanced with the bright acidity. The fruit really shines in the mid-palate. Bananas and pineapples are prominent, along with a bit of fresh granny smith apple. Toasted coconut shavings, butter and spicy oak on the long, smooth finish

Fresh lime fruit notes dominate the nose, the pleasant light green color leading into an easy-drinking lively wine full of youthful, refreshing acidity typical of this world famous variety best known for its performance in Italy. This wine is made in the modern seductive style and is ideal for summer events especially with an Italian theme. It is well suited to a wide range of food styles, especially light pasta dishes with white sauces and shellfish / fresh seafood recipes, as well as aromatic Pacific Rim dishes such as Thai-style chicken with corriander and lime

Cadet d’Oc takes its name from the French word “cadet,” meaning “the younger child” and also from the wines’ origin: Pays d’Oc is one of six regional Vin de Pays, with d’Oc referring to the Languedoc-Roussillon region. Long known as a wine region with great diversity of climates and soils, the Languedoc is a winemaker’s paradise. By sourcing from a variety of vineyards within the region, the winemaker can create wines of greater depth and character. The Cadet d’Oc wines are made at the same state-of-the-art Baron Philippe de Rothschild winery as Mouton Cadet. Made from 100 percent of their respective varietal, the wines are allowed to mature on the lees with minimum oxygen exchange and strike the right balance between fruit, freshness, structure and roundness.

The wine’s color is brilliant yellow. Subtle aromas of peach and white blossoms combine with a touch of lightly toasted brioche. The full-bodied and ample mid-palate mingles fruitiness and minerality leading to a long and fresh finish. 100 percent Chardonnay.

Mouton Cadet, the world’s first French wine brand created in 1930, celebrates 80 years of history, boldness and passion in 2010. Since its first vintage, the wines of Mouton Cadet have stood for not only quality and tradition, but also innovation.

Brilliant pale yelllow. The nose opens on a complex mixture of boxwood, broom, blackcurrant bud and lime blossom, gradually evolving towards citrus fruit, especially pink grapefruit. The attack, beautifully balanced between body and freshness, leads into a round and smooth mid-palate on notes of citrus and white blossom. The wine displays fine length on the palate, with an attractive and highly elegant return of fruit flavors on the finish.

Peach and melon aromas are evident on the nose with fine grapefruit and hints of
dry straw. Sweet stonefruit, nectarine and grapefruit describe the palate,
whilst sweet yeasty notes and a fine minerality supplement the gentle influence
of oak.

The 2009 Pinot Grigio is brilliant in color and accentuated with aromas of whit peach, grapefruit, and pineapple, subtly enriched with notes of apricot and melon. Flavors of tropical fruit are framed with soft with soft acidity that allows the intense fruit flavors to shine. The Pinot Grigio was stainless steel fermented, and temperature was monitored not to exceed 62° F to produce a slower, cooler fermentation that enhanced complexities of body, flavor, and aroma.

Apricot, honey-suckle, flower blossom, green apple!

A low alcohol, dry and crisp wine with a subtle sweetness, just perfect for an aperitif, fruits and cheeses. 

Although Muscat can be grown all over the world, Moscato Bella is from California’s Central Coast and what a sweetheart she is.

Serve ice cold

2010 Riesling

Hint of hay, green pear and wild flowers combined with incredible tastes of ripe citrus, green apple, and wonderful minerality with a light dry finish.  This wine lasts forever on your tongue and makes you remember why summer is so great!

Aromas of crisp green apple, orange blossom and sweet Meyer lemon make this wine a classic example of Lodi Chardonnay, and show the unique characteristics of the region’s terroir.

Intense fruit up front and a crisp, clean finish. This unique white is truly a parade of flavors across the palate

A Blend of nine white grapes: Pinot Gris, Muller Thurgau, White Riesling, Semillon, Muscat Canelli, Gewurtztraminer, Chardonnay, Pinot Blanc and Sylvaner.

The Mosel Valley has long been considered one of the world’s most beautiful river valleys. This region, formerly known as Mosel-Saar-Ruwer in honor of its three rivers, is proud of its Riesling wine. Some of the greatest Rieslings in Germany and in fact in the entire world come from the Mosel Valley. Experts can often identify Mosel Rieslings largely because the local soil contains slate, which may impart a taste of flint. Mosel vineyard slopes are among the steepest in the wine-producing world. They sometimes attain a whopping 70 degrees. The soil is so precious that every spring local workers lug pails of soil up these slopes. This arduous activity temporarily reverses the effect of the rains that wash the soil down every winter.

This Riesling is fruity and crisp with a delicate bouquet and a well-balanced finish.

Châteaux de Rieux is a 30 hectare vineyard which has been in the De Soos family since 1870. In the past several years, present day owner Emmanuel de Soos has taken the domaine to new heights, producing a range of wines that are showcase beautifully the unique terroir of the Midi. Grapes for the “02-09-2009″ (the date of harvest) were harvested at night to ensure freshness. Grapes were then fermented at cool temperatures in both concrete tanks and new 500L barrels. Eight months of elevage and lees stirring ensure a rich wine, without sacrificing the inherent aromatic intensity of the varietal. Open and expressive, with seamless integration of fruit, oak and acidity. Try it with smoked salmon, trout in cream sauce or chicken salad

Vincent and Isabelle Greuzard started to work with us about ten years ago and after one or two years let me make my own assemblage taking the oldest vines, aging about one-quarter in barrique, about one-half new. We have happily continued this tradition since, with now also a portion of the blend being barrel fermented, but always being sure to get the old vines (Vieilles Vignes). The village of La Roche Vineuse (meaning vinous rock) appropriately named for the bevy of limestone found in the vineyards, is located in the heart of the Maconnais, and captures its true “terroir”. This lovely wine balances richness with minerality; the mid-palate and length are classic Burgundy. There are less expensive Macons; there may be greater Macons, but we feel there is no finer Macon for the money.

You will be greeted by such lovely aromas of honey blossom, sweet nectarine, apricot and tangerine fruit in this delicious French white. Made from the Viognier (Vee-oh-?ay) grape, this white is from the village of Argeliers in the hills of Minervois in the Languedoc region. The slightly cooler climate and gravelly soils help enhance the lovely aromatics of the Viognier grape. Crisp, clean, bright and juicy, this is dry yet fruity with a thirst quenching texture and hints of minerals on the finish. Serve this charming unoaked white with ginger-accented seafood dishes, especially shrimp and white fishes, all kinds of Asian fare, tropical chicken dishes, or in the afternoon with fresh peaches, sliced oranges and a tray of French cheeses (i.e. Fromage d’Affinois, Boucheron Goat and/or Port Salut). You may notice ‘Le Verger’ on the label, which refers to the beautiful apricot orchard that is close to the vineyards that produce this Viognier. Tortoise Creek owners Mel and Janie Master carefully choose each vineyard site to produce wines for their Tortoise Creek wines, and have been blending delicious, honest and well-priced whites and reds from the South of France for 20+ years. These two talented Brit’s split their time between making wine in the Provence area and marketing in the U.S. These two simply have two of the best palates for wine and food in the wine business, and it’s a delight to see such a wonderful range in the 2009 vintage for both Tortoise Creek and Tiamo.