100% Chardonnay from Monterey, California. Lightly oaked to preserve the beautiful, citrus fruit of the grape. Loaded with fruit flavors of pear and green apple. Serve with rich, seafood dishes, any fish, cheese or fruit. Especially nice with grilled salmon or chicken.
100% Sauvignon Blanc. 50% barrel fermented in new oak and 50% stainless steel fermented to preserve the varietal lemon grass flavors the Sauvignon Blanc grape is known for. Honeysuckle and citrusy grapefruit aromas, nice and light on the palette. Serve with seafood, sushi, cheeses and fruits.
Containing the juices of several varieties of apples, a perfect wine for late summer and early fall. Light and bright, crisp apple flavors, the perfect porch pounder. Serve heated with a cinnamon stick or mulling spices in winter for a special treat. For a summer treat, mix with ginger beer over ice with a slice of lime. Serve with pork, chicken, salmon and apple sausage. Good with a summer salad and all varieties of cheeses.
A Bordeaux style blend using Cabernet Sauvignon, Merlot and Cabernet Franc. This wine was aged in new American oak for 22 months, and is one of the biggest red wines we’ve ever made. This wine needs some cellar time, and should last at least eight years in the bottle. Enjoy with a big steak.
100% Colorado grapes, with a snappy acidity up front and a mineral finish. This wine is consistent with all the gold medal Rieslings produced by The Winery at Holy Cross Abbey. Full of honeysuckle, lilac, grapefruit and tangerine in the nose and mouth.
Loaded with bright cherry and red currant fruit and toasty oak. Serve with buffalo, beef, elk or pork. Wonderful with pizza and pasta, too. We also recommend dark chocolate, brie, smoked gouda, sharp cheddar and bleu cheeses.
Made from Merlot and Souzao grapes harvested late October, this classic dessert wine is a beautiful example of the versatility of the Merlot grape. Rich & velvety, loaded with berry fruit and subtle chocolate hints, it exemplifies the old world techniques of Portugal blended with the finest new world techniques of American winemaking.
A blend of white zinfandel and white merlot. Light and crisp, with hints of citrus and watermelon in the nose. Great with ethnic foods such as Mexican, Thai, Greek, Japanese, Chinese or Moroccan, take your pick. Very nice in the summertime, with a splash of club soda over ice with lime.