Fruity attributes in a wine (i.e. green apple or citrus) that are reflective of the varietal of the wine. Usually more prominent in younger and unoaked wines.
The quality of a wine that implies a harmonious balance between tannin, texture, body, and flavor or a wine, with no single attribute overwhelming the wine.
Wines that have rested in French or American white oak barrels to mellow, enhance and add complexity to the wine without changing the flavor.

(For our barrel-aged wines, we use American oak barrels that help give our Cabernet Sauvignon and Syrah very full flavor with a robust backbone.)
A style of wine from the region in southeastern France which our winemaker is from. It is known for growing Gamay grapes and producing lighter red wines.
The weight feel of the wine on your palate; light, medium and full.

(Our Cedar Creek Syrah and Cabernet Sauvignon may seem heavy on your palate, while our Pinot Grigio or La Belle Vie dance nice and lightly across your taste buds.)
Complex attributes in the nose of the wine (i.e. toast, vanilla, bread) created during the aging process.
A liquor created by distilling wine. It is often used for fortifying wines.
Allowing the wine to be exposed to oxygen before enjoying it to open up the nose and flavor of the wine.

(A general rule of thumb is to let the wine breathe about 15-20 minutes for our full-bodied reds, such as the Cedar Creek Syrah and Cabernet Sauvignon, especially if they are five years old or older, where as with younger lighter wines, such as Bon Vivant and Waterfall Riesling, are meant to be enjoyed shortly after opening the bottle.)
The hue the wine takes.

(Young white wines, such as our Pinot Grigio and La Belle Vie, will appear light with almost a greenish hue. Reds can range from a deep purple-red, like our full-bodied Syrah, to garnet, like our Cabernet Sauvignon.)
To carefully pour from a bottle into another container, separating an aged wine from its sediment in the bottom of the bottle.
Grapes used to produce the wine were grown on the property where the wine is fermented.

(Our Bon Vivant is made from Marechal Foch grapes that are grown in our vineyards in Prairie du Sac, Wisconsin, where that wine is made. This term is found on the label.)
The lingering impression after the last sip of wine.
How the wine tastes.

(You will find tasting descriptors on the back of our wine labels that Winemaker Philippe has developed based on what he tastes in each wine.)
Wine glasses come in many shapes and sizes. Enjoy “big” reds, like our Cabernet or Syrah, from a big-bowled wine glass to allow the wine to aerate and release its true nose and flavors.
Refers to the tear-like tracks that a wine makes down the side of a glass after it has been swirled. It is correlated to alcohol content though is not really essential for assessing the quality of a wine.
French term found on the label indicating the wine was bottled on the property.
How the wine smells.

(You will find descriptors on the back of all our wine labels that Winemaker Philippe has developed based on what he smells.)
A sweet, fortified wine produced by adding grape brandy to a fermenting wine to stop the fermentation process and retain a high level of natural sugar.
A term found on the label indicating that all winemaking processes were done on site, mostly importantly the fermentation and bottling.
Sugar that remains in a wine after fermentation.
Making circular motions with your wine glass allows oxygen into the glass to open up the nose and enhance the tasting experience. More than 70 percent of what is tasted comes from what is smelled.
A naturally occurring phenolic compound found in grapes and in wood barrels. Perceived as astringent in young wines and softer in aged wines, and contributes to structure and body.
The optimum degree for storing or serving wine to enjoy it at its fullest flavor potential. Serve most white and sweet wines chilled and dry reds at room temperature.

(Look on the back of each of our wine labels for recommended storage and serving temperatures.)