We are an estate vineyard with one exception at this time. That means that except for one wine all of our grapes are grown here and all of our wine is produced, bottled, labeled here at the winery. Also all of our grapes are hand picked, by the public, and processed within an hour or so. One cannot get a fresher grape than this.
All the grapes are pressed in a traditional European fashion using a hand operated basket press and fermenting in smaller batches. We utilize stainless steel to minimize over oaking a wine. The flavor of the grape is way more important than the flavor of the wood in a European style of wine-making. As an added accent, all of our labels contain family archive photos of family relatives that lived, worked and died on the family property. Most photos were taken circa 1929 thru 1947.
Photo: Bob & Doris Elliott. circa 1946
Just Married – Semi dry, light body. Available Mid April
A blend of select white grapes with fresh fruit character. Not too dry, not too sweet. A thoughtful wedding or anniversary gift.
Photo: Bob & Doris’s honeymoon car. circa 1946
Riesling 2014 -Semi dry, light body. $16
Alsatian style (Alsace Loraine, NE France). A crisp wine with lemon/lime flavors. If you are think of chicken or seafood, then this wine is a natural pairing.
Photo: Aunt Pinky and Tommy (First grandchild) circa 1940
Naked Chardonnay 2014– Semi dry, light body. $14
Chardonnay not “dressed” in oak. Better known as Chablis in Burgundy, France. The green apple and pear notes make this a nice pairing with pork loin, chops or of course, bacon! 😀
Photo: Doris, Aunt Anna and Aunt Betty. circa 1940
Chardonnay 2014 Semi-dry, light body. $16
Burgundy style, which highlights the apple pear character of the Chardonnay grape with hints for vanilla derived from lightly toasted French oak. A good choice with tossed salads and soft cheeses.
Photo: Aunt Pinky. circa 1939
Pinot Grigio 2014– Semi-dry, light body. $16
Pinot Gris in Burgundy, NE France and Pinot Grigio in Lombardy, NW Italy. Stone fruit flavors of peach/apricot are the markers for this wine which pairs well with pork loin, ribs and chops,
Photo: Doris and Aunt Betty. circa 1940
Niagara 2015– Sweet, medium body. $14
The only varietal not grown on our estate but sourced from Bucks County. Niagara is a native American grape which exhibits mixed fruit flavors that pair well with light deserts such as cheese cake, meringue and ice cream.
Photo: Doris, Aunt Fuzzy, Aunt Bert, Aunt Betty. circa 1940
Photo: Gramma Elliott and son Robert, Jr. Circa 1930
Chambourcin 2014 Dry, medium body. $15
A French hybrid actually grown in France, south of Paris in the Loire River Valley. Cherry/plum flavors pair well with lean cuts of meat and pasta/red sauce combos, better known a pizza, spaghetti, lasagna.
Photo: Robert Elliott, Jr. circa 1948
Smokehouse Red– Dry, medium body $17
No smoke, but rather the label reference of the family smokehouse. A blend of Cabernet Franc and Chambourcin. Our most versatile red that pairs with most cuts of red meat and most red pasta faire.
Photo: Bob Elliott, Sr. circa 1930
Cabernet Franc 2015 Dry, medium body. $18
A classic Bordeaux, France grape that is the parent grape of Cabernet Sauvignon. The wine is noted for it’s black pepper, licorice and anise tones. Great pairing with the richer cuts of meat.
Photo: Robert Elliott, Sr & brother William. circa 1935
Cabernet Sauvignon 2015 Dry, medium body $18
Another classic Bordeaux France varietal. Our driest offering with black raspberry/blackberry flavor with minimum oak undertones. Great with the juciest cuts of red meat.
Photo: Robert Elliott, Sr. circa 1935
Pinot Noir. Under cultivation. Hopefully available 2017
The premier red grape for Burgundy France. A light body, dry red with a dominant wild cherry flavor. No oak is used with this wine as to not interfere with the remarkable cherry flavor.Photo:Deborah, daughter of Robert &Doris Elliott.Circa1963
Photo: Robert & William, Sr. with brothers in law. circa1938
Reserve Reds (aged 4 years or more) Sold out until 2017
Dandelion– Very Sweet 375 ml. $15
Made from the yellow blossoms of the dandelion. A prohibition era family recipe. Usually a honey/pear flavor with sometimes a mocha accent. Best served ice cold, small portions with a slice of fresh fruit in a cordial glass.
Photo: Great granddaughter, Jessica. circa 2010
Everything Nice -Sweet spice wine. $15
A winter holiday spice wine. Tastes, smells like apple pie but no apples are used in its recipe. We have highlighted the Chardonnay, with selected spices to compliment apple pie, vanilla ice or cheese cake. Best served warm.
Photo: Granddaughter Dorinda. Circa 1970