The following estate grown wines have been aged exclusively in French oak barrels.

2009 BDX                                      
Estate Reserve

A reserve Bordeaux-style blend of 70% Merlot, 10% Syrah, 15% Petit Verdot & 5%
Cabernet Sauvignon.  This prestige cuvee was aged in new French oak barrels for 18
months,gaining in textural richness as well as aroma & flavor complexity. 
Tasting notes: dense black-red color; aromas of black cherry, mulled currants, aromatic
herbs & baking spices; flavors of darkcherry jam, crushed raspberries, toasted oak,
vanilla cream, Provençal herbs, cedar pencil shavings & maritime minerals ; dense,
silky finish with concentrated, palate-pleasing fruit, finely structured tannins & herbal
note echoes.

94 points – Beverage Testing Institute

2009 Syrah                                               
Estate Reserve

The H’ville Slope Syrah block produces ripe, flavorful fruit that went through cold soak,
fermentation & a long maceration to extract optimum color & flavors. 
Selected lots were then aged 18 months in new French oak barrels, gaining in textural
richness as well as aroma & flavor complexity.  Tasting notes: dark burgundy color;
aromas of raspberry, blackberry cola & mocha chocolate; flavors of baked raspberry tart,
creamy toasted oak, grill smoke & spice notes of white pepper, allspice & cocoa powder;
richly textured, palate-coating finish with ripe tannins & beautiful balance. 

89 points – Beverage Testing Institute

2010 Chardonnay           
Estate Reserve

Barrel fermentation produces some of the world’s greatest white wines. 
Premium chardonnay grapes from the 2009 vintage were fermented and aged in new
French oak barrels.  Secondary malolactic fermentation added further richness &
complexity.  Tasting notes:  straw-almond color; subtle aromas of ripe peach, vanilla
cream & tangerine; flavors of ripe pear, vanilla custard, citrus cream, & toasted hazelnuts
with a note of freshly ground nutmeg; this wine shows character and elegance on the palate,
delivering balance & finesse on a buttery smooth, graceful finish. 


Gold Medal – 2011 New Jersey Wine Competition

 
Availability: Tasting Room Only
$16.00

2010 Rosé        

                                                    
Rosé wines are produced when winemakers limit extraction of color from red grape skins.
After pressing “pink-colored” grape juice away from the skins, cool fermentation produces
a bright, refreshing wine.  Since Rosé wines typically retain some color & flavor characteristics
from the original red grapes, this dry Rosé, produced entirely from Merlot, exhibits a lovely soft
pink color, up-front strawberry & cherry fruit aromas & flavors with subtle citrus, tea
& herbaceous notes. Slightly chilled, dry Rosé of Merlot is as refreshing as most white
wines and as “serious” as many reds.

2009 Cabernet Franc        

                                 
A ½ acre vineyard bordering Route 322 produces quality grapes that were cold soaked,
fermented & then macerated for an extended period to extract optimum color & flavors. 
Aging for 14 months in 30% new French oak barrels enhanced aromas & flavors prior to bottling.
Tasting notes: medium burgundy color; aromas of red cherry, cedar plank, aromatic herbs &
toasted oak; flavors of bing cherry jam, berry cola, small leaf herbs & creamy vanilla oak; finishes
with rich fruit notes balanced by finely structured tannins. 

2009 Syrah        

                                                                   
The H’ville Slope Syrah block features well-drained sandy soil & south-facing
rows that produce ripe, flavorful fruit which went through cold soak, fermentation
& a long maceration to extract optimum color & flavors.  The wine aged 14 months
in 30% new French oak barrels before bottling. Tasting notes: dark burgundy
color; aromas of raspberry, blackberry cola & mocha chocolate;
flavors of raspberry jam, toasted oak, grill smoke & spicy notes of white
pepper & cardamom; richly textured with a moderately tannic, palate-dense finish.

2009 Merlot  

                                                                      
Merlot fruit from H’ville Slope & Gravelyard Vineyard, both young & older vine blocks, was kept
separate through cold soak, fermentation & a long maceration to extract optimum color & flavors. 
The wine aged 14 months in 30% new French oak barrels before blending & bottling. 
Tasting notes: dense black-red color; aromas of black cherry, blackberry, aromatic herbs &
baking spices; flavors of dark cherry jam, toasted oak, vanilla cream, cedar cigar box,
minerals & fine herbs; intensely rich, well-balanced finish lasts & lasts. 

2009 Cabernet Sauvignon  

                                               
Gravelyard Vineyard, bordering Route 322, produces small, intensely flavored grapes
that were cold soaked, fermented & then macerated for an extended period to extract
optimum color & flavors.  Aging for 14 months in 30% new French oak barrels greatly
enhanced aromas & flavors prior to bottling.  Tasting notes: dark garnet red color;
aromas of currants, dark cherry, aromatic herbs & toasted oak; flavors of black currant jam,
fresh blackberry, creamy vanilla oak, Provençal herbs & lead pencil shavings; finishes with
concentrated, palate-pleasing fruit, structuredtannins & herbal note echoes.

2009 Chambourcin     

                                                        
Fruit from the award-winning Pond Vineyard & the first harvest from Painted Horse Vineyard
was fermented separately & macerated for several weeks to extract optimum color & flavors. 
The amazingly dark, rich wines aged for 14 months in 30% new French oak barrels. 
Tasting notes: dense red-purple color; aromas of ripe, dark berry fruit & toasty oak;
flavors of raspberry & cherry with hints of dark chocolate, suede leather & baked croissant;
concentrated, gently tannic finish shows notes of cedar & aromatic herbs while echoing the ripe fruit. 

2010 Sauvignon Blanc


This first vintage from vines planted in 2008 provides a hint of good things to come. 
The Sauvignon Blanc block on south-facing H’ville Slope ripened grapes under warm
summer sunlight, yet the fruit retained adequate acids.  The resulting wine is rich with
bold fruit while balanced with tingly, food-friendly acidity.  Tasting notes: soft straw color;
aromas of tangerine, fresh mown hay, ripe peach & green melon: flavors of tropical pineapple,
limeade, dried apricot & sweet pink grapefruit; juicy acidity focuses the elegant & persistent finish.

Cuvée Blanc


This cuvée of Chardonnay was fermented in stainless steel & stirred for over 5 months with fine
yeast lees to deepen & richen the aromas & flavors.  Although never in oak barrels, the overall
mouth-feel is rich & generous with crisp, citrusy highlights.  Tasting notes: light straw color;
aromas of citrus, melon & ripe pineapple; flavors of ripe apple, lemon custard & freshly
baked sugar cookies; beautifully balanced acidity focuses a long, rich finish. 

Availability: Tasting Room & Limited
Number of Liquor Stores in
Gloucester County
$15.99

Painted Horse Cuvée


This medium-bodied red is comprised of 46% Chambourcin, mostly from the Heritage Estate
Painted Horse Vineyard on the lower H’ville Slope.  The rest of the blend is made up of
22% Merlot, 20% Cabernet Franc and 12% Cabernet Sauvignon.  A portion of this wine
aged for 6 monthsin new oak barrels to provide a subtle nuance of smoke & toasted vanilla. 
Aromas of violets, plums & red cherries arise from the swirled glass while flavors of crispy
purple plum & tart cherry fruit wash across the palate.  There are hints of dark chocolate,
cedar & aromatic herbs on the gently tannic finish.  Crisp acidity helps this wine pair well
with many foods, like grilled meats & poultry, rich cheeses, pasta and pizza.

Click Here for a listing of Semi-Sweet & Sweet Wines