2008 Chardonnay

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Several years of bottle-aging add depth to compelling flavors of preserved lemons, with a soft, buttery texture and an absolutely everlasting finish. Enjoy with grilled fish spritzed with lemon, or your favorite pasta and seafood dishes.

BEST CHARDONNAY and DOUBLE GOLD MEDAL 2011 New York Wine & Food Classic

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2011 T23 Cabernet Franc

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This unique Cabernet Franc is aged in stainless steel tanks in the style of France’s Loire Valley, and produced with limited skin contact, resulting in a mouth-watering red wine with a ruby color and impressive clarity. Aromas of fresh herbs and strawberry follow through to cranberry and sun-ripened raspberry on the palate. Incredibly versatile when it comes to food, the T23 is great with fondue made with local cheeses.

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2010 Cabernet Franc

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Emboldened and velvety smooth with age, showing notes of dried thyme and black cherry on the nose. Age-softened tannins envelop toasty coffee, plum and spice flavors, finishing with a hint of hickory smoke and cigar box. Try pairing with hearty braised short ribs and horseradish mashed potatoes.

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2009 Merlot

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The afternoon sun warms this west-facing vineyard site, producing grapes that showcase generous fruit flavors of plum and cherry. Opening with cinnamon and smoke on the nose, this approachable wine offers supple tannins and great complexity on the palate. Serve with rosemary roasted chicken, or creamy sun-dried tomato risotto. A treat with dark chocolate.

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2010 Dry Riesling

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A signature Lamoreaux Landing Riesling presenting intense notes of peach, apricot and stone fruit in harmony with an edge of minerality. An energetic palate is highlighted by lemon, papaya and ginger with a steely finish. smooth and seductive on the senses, yet dry enough to cleanse the palate. Serve as an apertif or Pair with white meats, cream sauces, or mild Asian cuisine.

DOUBLE GOLD 2011 New York Wine & Food Classic

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