Vidal Blanc: All stainless steel fermented and aged. Fruit forward of pears and apricots. Welcoming front with a crisp finish. Our answer to the Pinot Grigio and Savignon Blanc passion of today.
Chardonel: Hybrid of chardonnay and seyval. Fermented and aged in French Oak barrels. Full bodied oak, butter and citrus tones. Chardonnay parentage dominates its flavor profile. Estate grown and bottled.
Chambourcin: Dry red aged in American Oak. Soft red with bright forward fruit flavors of Cherry Lifesaver. Finished with a smooth taste of cherry pie baked in an oak oven. Estate grown and bottled.
Cynthiana: Native American dry red wine aged in American Oak. AKA Norton. Well rounded with hints of plum, raisin, and black cherry flavors. Finishes well with its own tannins.
Michael's Signature Red: Full bodied dry red blend of 70% Cythiana and 30% Chambourcin. Most similar to Tuscan red, with chocolate and cherry tones.
LaRustica White: Friendly blend of Vidal/Chardonel grapes, fermented in stainless steel. Slightly sweet and fruity start with a dry finish.
Birdlegs Blush: Chambourcin grapes fermented in stainless steel. Skins of grapes are removed when the juice becomes a pretty ruby color. Light citrus tones with a lively finish.
Sunset Red: Chambourcin, Cynthiana, and Noiret blend, fermented in stainless steel, sometimes oak chips. Smooth blend, plum in color with spicy berry or cherry lifesaver flavors.
Boone Country White: A blend of Delaware and Chardonel grapes, fermented in stainless tell. Refreshing, crisp start with floral aroma and melon tones on the palate.
LaRustica Red: A medley of grapes makes this sweet wine full of cherry and berry flavors.
Peach Hollow: Sweet white made from grapes in our vineyard plus local Missouri grapes. Light in texture, like biting into a fresh peach.
Raspberry Patch: Sweet red, Chambourcin and Noiret grapes with raspberry concentrate.
Blackberry Thicket: Sweet red, Chambourcin and Noiret grapes with blackberry concentrate.
Signature Port: Cynthiana grape with a select brandy added during fermentation. Perfect after dinner or serve with salty nuts, chocolate or Stilton cheese.