St Innocent Winery

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This Pinot noir complements richly flavored red meat entrees - filet, duck, leg of lamb - and will benefit from up to 10 years of bottle age.

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The wine has ripe, rich cherry fruit, nuances of aromatic red cedar, and sweet floral aromas of lilac and wisteria. Black cherries dominate the mouth with a layer of smokey oak and hints of spice. It is a great match with grilled meats and summer is the season to grill. I can drink anything, but when the grill is hot, Temperance Hill is how I cool down. By the end of the summer, Temperance Hill will gain weight and complexity. It will develop over 3-4 years more years. Try it, you WILL like it.

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We were blown away when we tasted the first test bottle of 1999 Brut. The nose had delicate aromas of ripe apple, nuts, and toast. It was the flavors and finish that were the most amazing. Delicate floral fruit and cocoa flavors intermingled with a beautiful fine texture of its mousse and persisted into a very long nuanced finish. Potentially our best ever.

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Balanced, rich, ripe, layered Chardonnay.

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From the vineyard formerly called "Seven Springs". This wine is very layered and has an incredibly long finish.

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Ripe pear, peach, apple, and nuances of white tropical fruit aromas dominate the nose. Layered sweet fruit flavors move across your palate with hints of spice. It has a lovely mouth filling texture, but is not heavy, or thick. The fruit and textural nuances linger into the finish.

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Our VT Pinot gris has very concentrated fruit components in the nose that are amplified with tasting. The variety of fruit flavors dominates your initial impression. Then spicyness and perfume adds complexity to the nose and mouth. The sweet oak is noticable as a further layer of complexity on the palate. The finish lingers past a full minute with a perfect balance of acid, fruit, and sweetness.

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Shea Vineyard produced St. Innocent's richest and most textural Pinot gris. Aromas of white fruits - peaches, kiwi, melon, and pineapple are layered with intense spice. The flavors of fruit and spice are enhanced by the wine's depth of flavor and complexity on your palate.

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002 was the ripest white wine vintage during the last 15 years that I have been making wine. The Vitae Springs fruit was picked at 24.7 degrees Brix and we managed to ferment the wine dry. The fruit and spice aromas are very intense with great concentration on the palate and a clean, lingering finish. The fruit is similar to ripe oranges or Clementines and the spice has an almost chili-like heat. The 2002 Vitae Springs gris is more Alsacian in charactor than in past vintages and is certainly the most intense.

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Its nose is dominated by sweet, wild, almost brambly fruits, and has significant hints of pumpkin pie spice, white pepper, and wild mushrooms. Initially the layered dark red flavors dominate, then spices and complex focused flavors follow into its long finish. This is wine for game and wild mushrooms - those wild and earthy flavors in the food bring out all the layers in this wine.

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