| Stephen Vincent Wines, Inc. |
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Petaluma, California |
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| Stephen Vincent Chardonnay |
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| Our California Chardonnay is a blend of 50% Monterey County Chardonnay, and 50% Clarksburg Chardonnay. 20% barrel Fermented, 10% malolactic and 80% stainless steel fermented. The malolactic fermentation gives the wine a buttery flavor and stainless steel fermentation captures the essence of Chardonnay fruit.
Wine maker tasting notes: The wine is food friendly, with buttery overtones with, melon fig and tropical flavors. Stylistically, it’s a fruit driven Chardonnay that is rich and delicious to drink.
Food suggestions: Seafood, chicken, veal, pork, and pasta |
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| Stephen Vincent Sauvignon Blanc |
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| The grapes used in the production of this wine come solely from our vineyard in Kelseyville, Lake County north of the Napa Valley. For quite sometime, Lake County has been touted by knowledgeable people in the wine industry as one of the premier growing areas for Sauvignon Blanc grapes in the country and Kelseyville is considered an outstanding section of the county for the production of Sauvignon Blanc.
Wine maker tasting notes: The 2007 Sauvignon Blanc is stainless steel fermented. The wine is dry with Meyer lemon flavor, almost tropical with crisp apple, good acidity and gorgeous fruit. The finish is long and absolutely delicious!
Food suggestions: Seafood, chicken, veal and pork |
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| Stephen Vincent Cabernet Sauvignon |
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| This fine wine is produced from a blend of 95% Cabernet Sauvignon, and 5% Merlot. Its harmonious balance derives from the use of grapes from two distinct regions: 70% of the wine comes from the Central Coast, and 30% is from Sonoma County. Complex flavors, soft tannins, and French oak are blended perfectly to produce this exceptional wine.
Winemaker tasting notes: Deep dark ruby color, with hints of blackberry and cassis flavors.
Food suggestions: chicken, veal, lamb, beef, pork, and pasta. |
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| Stephen Vincent Zinfandel |
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| Our full bodied Merlot is produced from a careful blend of 70% Monterey and 30% Sonoma grapes. We use a balance of 95% Merlot and 5% Cabernet Sauvignon grapes to achieve bold, plum and berry flavors that produce a long finish, and just the right amount of soft tannin to enhance the structure of the wine. A combination of French oak adds toasty complexity to this delicious wine.
Winemaker tasting notes: Rich, dark ruby color, with flavors of plum and berry.
Food suggestions: chicken, veal, beef, pork, pasta. |
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| website: |
www.stephenvincentwines.com |
