Grape Options


White Grapes

Chardonnay is a green skinned grape. It is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. When Chardonnay is aged in oak barrels, it may pick up vanilla overtones in its aroma and flavor.

Malvasia Bianca:
White Malvasia grapes make smooth and lightly viscous wines, aromatic and with notes of tropical fruits, that can be dry or sweet. In central Italy, Malvasia Bianca has traditionally been added to both white and red wine blends to boost body and flavor.

This color of grape ranges from white to near black. This family of grapes makes wines that are generally sweet and very floral. This is the grape used to produce Asti Spumante, which is a sweet sparkling wine from Italy.

Riesling dry wines showcase the varietal’s pure green apple, citrus and peach flavors with bright and refreshing acidity; sweeter versions offer unique flavors of tropical fruit, honey, spice, smoke and sometimes even a hint of petrol. Rieslings that show a superb balance of ripeness and acidity, producing all styles, from crisp, dry versions to rich, sweet late-harvest wines. 

Sauvignon Blanc:
These grapes are higher in acid and often exhibit melon in the nose and tastes. Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical.

Thompson Seedless:
These raisins have a delicate and unique flavor and are especially noted for their sweetness and golden color.

Red Grapes

This grape is a cross of Grenache and Petit Bouschet. This grape has red flesh. Its deep color makes it useful for blending with light red wine. Alicante’s acidity can be problematic because its acidity is too high in cooler regions, but too low in warmer regions. This grape is primarily used as a blending grape where color and tannin are needed.

This is a red wine grape with a high acid level. This wine includes light tannin levels, deep garnet colors and medium to full body. When served young, this wine offers a very intense aroma of fresh red and blackberries. When grown in warmer areas, it develops high sugar levels and because of this the alcohol levels in the wine can get too high. 

Cabernet Franc:
This grape is grown for blending Cabernet Sauvignon. However this wine is much lighter than Cabernet Sauvignon, leaving the Franc a pale red color and contributing finesse and a peppery perfume to blends with more robust grapes.

Cabernet Sauvignon:
This grape produces distinctive wines that are tannic and can have long aging potential. The average using potential for Cabernet Sauvignon is between 5 to 10 years in order to achieve peak flavor. 

Carignane is a red wine grape that is used as a component of blended wines. It is a late budding grape which requires a warm climate to achieve full ripeness. In winemaking, the grape is often used as a deep coloring component in blends. However, this grape is difficult for winemakers due to it being high in acidity, tannins, and astringency.

Carmenère wines are fruity, spicy and low in tannins. When aged in oak, Carmenère adopts some earthy, smoky qualities. 

This is a very sweet grape. It produces wines that in their youth, are fruity, full in flavor, and have overtones of spice. Wines made from these grapes are usually light in color. 

Malbec makes a dry spicy wine. Powerful character with blackberry, plum, red pepper, sweet cherry, spice licorice, and deep bittersweet notes, almost like unsweetened chocolate or espresso.

Merlot grapes are lower in tannins and makes wines that mature faster and are softer in texture. Merlot is often blended with Cabernet Sauvignon in order to soften the blend. Merlot develops a wine that is dry, rich in flavor and smooth as it finishes in your throat. 

Petit Syrah:
This grape grows in very tight bunches and is suspect-able to rotting. The Petit Syrah wine is rich, strong and colored with aromas of pepper and violet.

Pinot Noir:
The best Pinot Noir boasts delicate, sometimes sour, cherry and strawberry flavors with some spice, presenting medium to low acidity and relatively light tannins. Oaked versions may also have smoke, vanilla and toast flavors, which develop with age. The grapes’ thin skins demand exceptionally gentle handing to prevent damage to the final wine.

Ruby Cabernet:
This grape can produce wines with excellent color and a pleasant cherry flavor, but it is mostly blended into bulk wines.

This grape produces wines that are spicy, with good acid levels, smooth texture and medium body. In the right climates and with controlled yields, Sangiovese can be made into a very structured full bodied wine. 

This dark skinned grape produces full, rich wines of intense color and flavor. In warm climates the grape is riper and sweeter, but in cooler climates the grape has more pepper and spice.Syrah usually becomes drinkable usually after 2 years.

The Valdepena grape is known for the smooth, ripe wines it produces. The grape is thick skinned and deep red in color with generous amounts of natural acid. These grapes produce juice which tends to be medium to deep red in color.

The Zinfandel grape can make solid red wines with good fruit structure. The grape's high sugar content can be fermented into levels of alcohol exceeding 15%. The taste however depends on the ripeness of the grape.